Seared Squid, Chorizo and Chickpea Purée

Seared squid and chorizo served with smooth spiced chickpea purée, coriander yoghurt, and a fresh salad leaf garnish.

Seafood High Protein Chorizo Squid Chickpeas

Estimated Nutrition

Calories

715.6

kcal / serving

2862.4 kcal total

Carbs

18.2g

per serving

72.8 g total

Fat

55.7g

per serving

222.6 g total

Protein

35.7g

per serving

142.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

tbsp

Greek-Style Yogurt

Fruits

0.5

piece

Lemon

juice only

LegumesPulses

400

Chickpeas

canned, drained and rinsed

Meat

250

Chorizo

cooking variety, sliced diagonally

NutsSeeds

tsp

Cumin

ground

pinch

Chili Flakes

clove

Garlic

crushed to a paste

to taste

Salt

tbsp

Coriander

fresh, chopped

OilsFats

150

Extra Virgin Olive Oil

tbsp

Olive Oil

Seafood

500

Squid

cleaned, cut into 0.5cm rings

Vegetables

piece

Cherry Tomato

halved

100

Salad Leaves

such as pea shoots, rocket or watercress

Method

Plate the chickpea purée with squid and chorizo, yoghurt dip, and salad leaves.

Blend while gradually adding 150ml olive oil until smooth, season with salt, and chill.

Mix yoghurt and coriander in a bowl, then cover and chill.

Fry chorizo in a large pan with oil over high heat for 4 minutes until brown.

Remove the chorizo and reserve the infused oil.

Place chickpeas, cumin, chilli flakes, and one garlic clove in a food processor.

Stir fry squid rings in the same pan for 4 minutes until opaque.

Add chorizo, tomatoes, and remaining garlic, stir frying for one minute until squid is golden-brown.

Stir in the reserved oil and lemon juice, then remove from heat.