2 tbspolive oil3cloves of garlic, thinly sliced lengthways1 kgbaby cuttlefish, cleaned, (tentacles reserved) hoods halved and scored in a diamond pattern1 tbsppreserved lemon rind, cut into julienne1 tspza’atar1 tspharissa400 gmcan chickpeas, drained and rinsed1red capsicum, roasted until skin blackens and blisters, peeled, seeded and cut into 2cm strips2 tbspcoarsely chopped flat-leaf parsleyTo serve:crusty bread
Heat olive oil in a frying pan, add garlic and cook over medium-high heat until fragrant, then add cuttlefish hoods and tentacles and cook for 2 minutes or until cuttlefish are curled and golden. Stir in preserved lemon, za’atar and harissa, then add chickpeas and roasted capsicum and cook for 2 minutes or until chickpeas and capsicum are warmed through.
Remove pan from heat, stir in parsley, then season to taste. Serve cuttlefish and chickpeas in bowls, with crusty bread to the side.