Harissa Squid with Chickpeas

  • 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