Ingredients

• 1 x 400g/14oz can chickpeas
• drained
• rinsed
• 2 tsp ground cumin
• pinch chilli flakes
• 2 garlic cloves
• peeled
• crushed to a paste with the edge of a knife
• 150ml/5fl oz extra virgin olive oil
• salt
• to taste
• 2 tbsp Greek-style yoghurt
• 1 heaped tbsp chopped fresh coriander
• 1-2 tbsp olive oil
• 500g/1lb 2oz squid
• washed
• patted dry
• beaks and quills removed
• tubes cut into rings 0.5cm/¼in thick
• 250g/7oz cooking chorizo
• sliced diagonally
• 12 cherry tomatoes
• cut in half
• ½ lemon
• juice only
• 100g/3½oz salad leaves
• such as pea shoots
• rocket or watercress leaves

Directions

• For the chickpea purée
• place the chickpeas
• cumin
• chilli flakes and one of the garlic cloves into a food processor.
• With the motor running
• gradually add the olive oil in a thin stream and blend until the mixture is smooth and well combined. Season
• to taste
• with salt. Cover and chill in the fridge until needed.
• For the yoghurt dip
• in a bowl
• mix together the Greek-style yoghurt and chopped coriander until well combined. Cover and chill in the fridge until needed.
• For the squid and chorizo
• heat the oil in a large
• non-reactive frying pan over a high heat. Add the chorizo and fry for 3-4 minutes
• or until dark golden-brown
• then remove from the pan and set aside.
• Drain the chorizo-infused oil from the pan and reserve.
• Add the squid rings to the pan the chorizo was cooked in and stir fry for 3-4 minutes
• or until just opaque.
• Add the cooked chorizo
• tomatoes and the remaining crushed clove of garlic to the pan and continue to stir fry for a further minute
• or until the squid rings are pale golden-brown. (NB: Take care not to overcook the squid or it will be chewy.)
• Add a little of the reserved chorizo-infused oil
• to taste
• and the lemon juice and stir to combine. Remove from the heat.
• To serve
• place a dollop of the chickpea purée into the centre of each of four serving plates. Dot the squid and chorizo mixture around the chickpea purée. Place a teaspoonful of the coriander yoghurt alongside. Serve with the salad leaves.