Squid with turnip

Name: Squid with turnip
Yield: Serves 6
Cuisine: Tunisian
Ingredients: 1 heaped tsp ras-el-hanout; 1 heaped tsp turmeric; 150 g (5½ oz) canned chickpeas, drained and rinsed; about 400 ml (14 fl oz) water; 1 kg (2 lb 2 oz) squid, prepared, rinsed and cut into equal-sized parts; salt and ground black pepper, to taste; leaves from a bunch of flat leaf parsley, finely chopped; 500 g (1 lb 2 oz) small turnips, peeled and chopped into quarters; olive oil, for frying; 1 large onion, peeled and roughly chopped

Seiches en leftiya

Preparation info

Serves
6

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

This sounds like an unlikely combination, but it works! This dish is not supposed to be a stew, so although it should be juicy, be prepared to reduce the liquid. Serve with bulgur wheat, rice or couscous.

Ingredients

1 kg (2 lb 2 oz) squid, prepared, rinsed and cut into equal-sized parts
salt

Africa
Tunisia
Fish course
Pescatarian
Gluten-free
North Africa
Mediterranean

Method

Lightly season the squid with salt and pepper and set aside while preparing the other ingredients.
Heat a little oil in a saucepan and add the onion, squid and spices. Cook over a low heat for a few minutes, stirring continuously, until the onion is soft. Add the water and chickpeas, stir well and bring to the boil. Lower the heat, cover with a lid and cook gen