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To make the chickpea purée, heat 1 tablespoon of oil in a pan and fry the chopped garlic and the cumin seeds for 1 minute. Tip in the drained chickpeas and the smoked paprika. Stir all of this around for 2 minutes and then pour everything into a food processor.
Add 80g of the yoghurt and the lemon juice. Blend the ingredients until they form a purée – it may need a little water to thin it down. This can be kept to one side and warmed in the microwave as required. To make the coriander yoghurt, mix the remaining Greek yoghurt and the coriander together.
Add a little oil to a very hot, large nonstick frying pan. Cook the chorizo for a couple of minutes in the pan. Tip the chorizo and any chorizo oil that it yields into a bowl. Reheat the frying pan and add a little more oil. Fry the squid tubes hard and fast. If you are cooking for large numbers then it may be easier to cook the squid in batches.
As soon as the squid is lightly coloured put it into the bowl with the chorizo. Add the harissa paste and stir through. 15. Take four plates and spread a little warm chickpea purée in the centre of each.
Spoon the squid and chorizo over and around the purée – also spoon over any oil that was left in the pan. Place a few rocket leaves over the squid and a good dollop of coriander yoghurt.
To make the chickpea purée, heat 1 tablespoon of oil in a pan and fry the chopped garlic and the cumin seeds for 1 minute. Tip in the drained chickpeas and the smoked paprika. Stir all of this around for 2 minutes and then pour everything into a food processor.
Add 80g of the yoghurt and the lemon juice. Blend the ingredients until they form a purée – it may need a little water to thin it down. This can be kept to one side and warmed in the microwave as required. To make the coriander yoghurt, mix the remaining Greek yoghurt and the coriander together.
Add a little oil to a very hot, large nonstick frying pan. Cook the chorizo for a couple of minutes in the pan. Tip the chorizo and any chorizo oil that it yields into a bowl. Reheat the frying pan and add a little more oil. Fry the squid tubes hard and fast. If you are cooking for large numbers then it may be easier to cook the squid in batches.
As soon as the squid is lightly coloured put it into the bowl with the chorizo. Add the harissa paste and stir through. 15. Take four plates and spread a little warm chickpea purée in the centre of each.
Spoon the squid and chorizo over and around the purée – also spoon over any oil that was left in the pan. Place a few rocket leaves over the squid and a good dollop of coriander yoghurt.
15 minutes
Serves 18-22 scones
