This warm Chargrilled Calamari with Chickpea salad is a quick and easy weeknight meal. Serve with crusty bread to soak up the smokey, spicy flavours in the dish.
Chargrilled Calamari with Chickpea Recipe
Serves 6
Ingredients:
1kg calamari, cut into thick strips
5 tbsp olive oil
2 red chillies, deseeded and chopped
1 tsp ground cumin
1 tsp smoky paprika
zest and juice of 1 lime
200g chargrilled capsicum
800g chickpeas
1 red onion, thinly sliced
2 tbsp red-wine vinegar
½ cup coriander leaves
lime wedges, to serve
crusty bread, to serve
Method:
Place calamari, 2 tablespoons oil, chillies, cumin, paprika, and lime zest and juice into a large bowl and mix well to combine. Refrigerate for 1 hour.
Meanwhile, place capsicum, chickpeas, onion, remaining olive oil, vinegar, and coriander in a bowl and toss to combine.
Preheat a chargrill pan or barbecue on high and cook calamari for 4-5 minutes, or until smoky and cooked.
Add calamari to chickpea mixture and mix gently to combine. Serve with lime wedges and crusty bread.