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Main course · Greek

Squid and Chickpea Stew with Tomato and Red Wine

55 min Serves 4 ~413 kcal/serving ~£9.80 (£2.45/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 600 g cleaned squid rings
  • 400 g tinned chickpeas, drained
  • 1 onion
  • 3 garlic cloves
  • 400 g tinned chopped tomatoes
  • 100 ml red wine
  • 3 tbsp olive oil
  • 15 g flat-leaf parsley

Nutrition (per serving)

Calories
413 kcal
Protein
32.3 g
Carbohydrate
28.4 g
of which sugars
6 g
Fat
15 g
of which saturates
2.4 g
Fibre
7.8 g
Salt
0.80 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Finely chop the onion and crush the garlic.

  2. 2

    Warm the olive oil in a wide pan and soften the onion for 6 minutes, then add the garlic for 1 minute.

  3. 3

    Stir in the tinned chopped tomatoes, red wine and chickpeas. Season well and simmer for 20 minutes until thickened.

  4. 4

    Add the squid rings and simmer gently for 3 to 4 minutes until just opaque; do not overcook or it will toughen.

  5. 5

    Scatter with chopped parsley and serve hot.

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