CHICKPEA PUREE - 1 X 400G CAN CHICKPEAS, 2 TSP GROUND CUMIN, PINCH CHILLI FLAKES, 1 GARLIC CLOVE, 150ML FINO EXTRA VIRGIN OLIVE OIL, SALT
YOGURT DIP - 2 TBSP NATURAL YOGURT, 1 TBSP CHOPPED CORIANDER
SQUID AND CHORIZO - 1 TBSP OLIVE OIL, 500G SQUID CUT IN TO RINGS, 1/2 JAR FINO CHORIZO JAM, 12 CHERRY TOMATOES, JUICE OF 1/2 LEMON
START BY PLACING THE CHICKPEAS, CUMIN, CHILLI FLAKES, GARLIC AND OLIVE OIL IN TO A WHIZZER AND PUREE UNTIL SMOOTH. SEASON TO TASTE. CHILL IN THE FRIDGE. THEN COMBINE THE YOGURT AND CHOPPED CORIANDER IN A SMALL DISH. AGAIN PLACE IN THE FRIDGE TO CHILL.
NEXT HEAT 1 TBSP OLIVE OIL IN A FRYING PAN AND FRY THE SQUID RINGS FOR 3 OR 4 MINS. THEN STIR IN THE FINO CHORIZO JAM, THE HALVED TOMATOES AND THE LEMON JUICE AND CONTINUE TO COOK FOR A FURTHER MINUTE UNTIL THE SQUID IS BROWNED (BUT DO NOT OVERCOOK AS THE SQUID CAN THEN BECOME RATHER CHEWY). SERVE WITH A GREEN SALAD.
SERVES 4