Squid and chickpea toss
Serves: 4
Time to make: 15 mins
Total cost: $8.60 / $2.15 per serve
(at time of publication)
Ingredients
- 1 tablespoon extra-virgin olive oil
- 6 squid tubes, rinsed, scored, cut in 5cm squares
- 1 teaspoon smoked paprika
- 2 x 400g cans chickpeas in spring water, drained, rinsed
- 5 cups sliced silver beet (stalks removed)
- 400g can cherry tomatoes, drained
- 1 lemon, juice and zest, grated
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Instructions
1 Heat olive oil in a non-stick frying pan over a high heat. Add half the squid and cook for about 2 minutes until squid browns and curls. Remove and set aside before cooking the remaining squid.
2 Return squid to pan. Add paprika, chickpeas and silver beet. Stir-fry until silver beet is wilted. Add tomatoes. Stir to combine. Cook until everything is warmed through.
3 Divide among 4 plates. Squeeze over some lemon juice and sprinkle with zest. Serve.
Variations
Make it gluten free: Check paprika is gluten free.
Nutrition Info (per serve)
-
Calories 394cal
-
Kilojoules 1650kJ
-
Protein 43g
-
Total fat 10g
-
–Saturated fat 2g
-
Carbohydrates 30g
-
–Sugars 8g
-
Dietary fibre 12g
-
Sodium 770mg
-
Calcium 110mg
-
Iron 3.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
