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Ingredients
Method
- 2 tbsp olive oil
- 1 chopped shallot
- 3 tbsp rose harissa
- 30g chopped coriander
- 400g tin of chickpeas, drained
- 400g tin of chopped tomatoes
- Handful of chopped green olives
- 400g bag of frozen squid tubes, defrosted and sliced into rings
- Cook the shallot in the oil for 5 mins to soften, then stir through the harissa and coriander. Cook for a minute, then add the chickpeas, tomatoes and olives. Cover and simmer for 5 mins.
- Stir the squid rings into the sauce, then return to a simmer and cook for a further 5 mins. When just cooked, scatter with more coriander and black pepper, then serve with crusty bread for dunking.
20 mins
4 serving
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