Squid and Chickpea Tagine with Chermoula
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Ingredients
- 500 g squid tubes and tentacles, cleaned
- 400 g chickpeas, drained and rinsed
- 1 onion, finely chopped
- 3 garlic cloves
- 3 tbsp fresh coriander, chopped
- 1 tsp ground cumin
- 1 tsp paprika
- 1 lemon, juiced
- 400 g chopped tomatoes
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 361 kcal
- Protein
- 28.6 g
- Carbohydrate
- 26.5 g
- of which sugars
- 6.3 g
- Fat
- 14.9 g
- of which saturates
- 2.2 g
- Fibre
- 9.1 g
- Salt
- 0.48 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice the squid tubes into rings. Mix 2 tablespoons of the olive oil with half the garlic, half the coriander, the ground cumin, paprika and lemon juice to make a chermoula marinade, then toss the squid through it.
- 2
Heat the remaining olive oil in a wide pan and cook the onion for 5 minutes until soft, then add the remaining garlic and cook for 1 minute.
- 3
Pour in the chopped tomatoes and chickpeas and simmer for 10 minutes until slightly thickened.
- 4
Stir the marinated squid into the sauce and cook for 2-3 minutes only, until just opaque and tender (longer cooking will make it tough).
- 5
Scatter with the remaining fresh coriander and serve immediately.
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