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Pan-fried baby cuttlefish and chickpeas with za'atar

You'll need

2 tbsp olive oil 3 cloves of garlic, thinly sliced lengthways 1 kg baby cuttlefish, cleaned, (tentacles reserved) hoods halved and scored in a diamond pattern 1 tbsp preserved lemon rind, cut into julienne 1 tsp za’atar 1 tsp harissa 400 gm can chickpeas, drained and rinsed 1 red capsicum, roasted until skin blackens and blisters, peeled, seeded and cut into 2cm strips 2 tbsp coarsely chopped flat-leaf parsley To serve: crusty bread


  • 01
  • 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.
  • 02
  • Remove pan from heat, stir in parsley, then season to taste. Serve cuttlefish and chickpeas in bowls, with crusty bread to the side.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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