Ingredients

Ingredients For the chickpea purée

• 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

For the yoghurt dip

• 2 tbsp Greek-style yoghurt

• 1 heaped tbsp chopped fresh coriander

For the squid and chorizo

• 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

To serve

• 100g/3½oz salad leaves, such as pea shoots, rocket or watercress leaves

Description

Recipe Uses 1 X 400g/14oz Can Chickpeas, Drained, Rinsed, 2 Tsp Ground Cumin, Pinch Chilli Flakes, 2 Garlic Cloves, Peeled, Crushed To A Paste With...

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