Seared squid, chorizo and chickpea purée



For the chickpea purée

  • 1 x 400g/14oz can chickpeas, drained, rinsed
  • 2 tsp ground cumin
  • pinch chilli flakes
  • 2 garlic cloves, peeled, crushed to a paste with the edge of a knife
  • 150ml/5fl oz extra virgin olive oil
  • salt, to taste

For the yoghurt dip

For the squid and chorizo

  • 1-2 tbsp olive oil
  • 500g/1lb 2oz squid, washed, patted dry, beaks and quills removed, tubes cut into rings 0.5cm/¼in thick
  • 250g/7oz cooking chorizo, sliced diagonally
  • 12 cherry tomatoes, cut in half
  • ½ lemon, juice only

To serve

  • 100g/3½oz salad leaves, such as pea shoots, rocket or watercress leaves