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Ingredients

• 1 x 400 g can chickpeas
• 1 pinches cumin seeds
• 1 clove garlic
• 1 pinches dried red chilli flakes
• 1 pinches fennel seeds
• a little lemon zest
• olive oil

• 1 tbsp coriander, finely chopped
• 3 tbsp Greek yogurt

• 100 g fresh chorizo
• 1 dashes of olive oil
• 120 g fresh squid
• a few cooked chickpeas
• 1 tbsp chopped parsley
• 12 oven dried cherry tomatoes

• rocket or pea cress

Description

Paul Merrett Cooks A Tapas-style Dish Of Seared Cornish Squid With Spicy Sausage

UK TV