Chickpea recipes Archives

Cauliflower recipes

Chickpea-and-cauliflower curry

30 minutes

Butternut recipes

Butternut, carrot and ginger soup with roasted chickpeas

45 minutes

Chickpea recipes

Mediterranean-inspired beef bowl

25 minutes

Air-fryer recipes

Loaded hummus with crunchy chickpeas

10 minutes

Air-fryer recipes

Easy air-fryer falafel

20 minutes

Beans recipes

Spiced black-eyed pea fritters

15 minutes

Chickpea recipes

Ostrich frikkadel traybake

40 minutes

Chickpea recipes

Chickpea fries

20 minutes

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

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Pan-fried calamari with chickpeas

Pan-fried calamari with chickpeas

Ingredients

Method