Carb Conscious Archives

Chickpea recipes

Chickpea fries

20 minutes

Fish recipes

Salmon crudo

Five-ingredient recipes

Baby gem salad

10 minutes

Asian recipes

Prawns with tom yum salad

20 minutes

Cheese recipes

Cheat’s burrata and blood orange salad

Braai recipes

Garlic-and-burnt leek creamed corn

20 minutes

Christmas recipes

Vanilla-butter prawn bisque

1 hour

Chilli recipes

Prawns in ginger, chilli and tomato

20 minutes

Christmas recipes

Trout salad with beetroot chips

Seafood recipes

Seacuterie board

Pan-fried calamari with chickpeas

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

2 T olive oil
250 g Woolworths Patagonian calamari heads and tubes
1 x 400 g can chickpeas, drained
2 T extra virgin olive oil
3 T lemon juice
1 red chilli, chopped
2 cloves garlic, smashed
1 stick celery, finely sliced
1⁄2 cup celery leaves, chopped
3 T fresh Italian parsley, chopped
salt, to taste

For the caper aïoli mix:

1⁄2 cup good-quality mayonnaise
2 T caperberries, chopped
caperberry brine, to loosen (if necessary)

Method

1. Heat the oil in a large frying pan. Pat dry the calamari using kitchen paper. Pan-fry the calamari over a high heat for 3 minutes.

2. Mix the chickpeas, oil, lemon juice, chilli, garlic, celery, celery leaves and parsley. Mash slightly and season with salt.

3. Serve the calamari on top of the chickpeas and drizzle over the aïoli.

Find more Italian recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistants: Claire-Ellen Van Rooyen and Tahila Pillay

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Air-fryer steak with café de Paris butter

Chickpea fries

Salmon crudo

Baby gem salad

Prawns with tom yum salad

Cheat’s burrata and blood orange salad

Garlic-and-burnt leek creamed corn

Vanilla-butter prawn bisque

Prawns in ginger, chilli and tomato

Trout salad with beetroot chips

Seacuterie board

Pan-fried calamari with chickpeas

Pan-fried calamari with chickpeas

Ingredients

Method