This warm Chargrilled Calamari with Chickpea salad is a quick and easy weeknight meal. Marinate the calamari strips in chillies, cumin, smoky paprika, lime zest and juice. Place chargrilled capsicum, chickpeas, thinly sliced red onion and coriander in a bowl and toss to combine. Chargrill the calamari until smoky. Serve Chargrilled Calamari with Chickpea salad and crusty bread to soak up the smoky, 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 canned 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.
