Deep-fried squid with spinach and chickpeas recipe
 Smooth puréed chickpeas, creamy spinach and crunchy deep-fried chickpeas and squid give a variety of texture in this classy supper. You will need a food processor or a blender to make this recipe. 1 x 400g/14oz tin chickpeas, drained, handful reserved for garnish3 garlic cloves, minceddash olive oil 1 x 400g/14oz tin chickpeas, drained, handful reserved for garnish 3 garlic cloves, minced dash olive oil 1 brown onion, thinly sliced 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric 1 tbsp grated fresh root ginger1 x 400ml/14fl oz tin coconut milk 20g/¾oz baby spinach salt and freshly ground black pepper 1 brown onion, thinly sliced 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric 1 tbsp grated fresh root ginger 1 x 400ml/14fl oz tin coconut milk 20g/¾oz baby spinach salt and freshly ground black pepper 100g/3½oz plain flour 3 tbsp hot smoked paprika 1 tsp salt 1 tsp freshly ground black pepperoil, for deep-frying4 small or medium squid, cleaned and scored200ml full-fat milk 100g/3½oz plain flour 3 tbsp hot smoked paprika 1 tsp salt 1 tsp freshly ground black pepper oil, for deep-frying 4 small or medium squid, cleaned and scored 200ml full-fat milk Method To make the chickpea stew, blend the chickpeas to a purée with 1 garlic clove, olive oil and a little water to loosen in a blender or food processor. Keep warm until ready to serve.Heat a little more oil in a pan and fry the onion and remaining two garlic cloves until softened. Add the spices and ginger. Cook for a few minutes, then add the coconut milk. Simmer the sauce until it has thickened, then season with salt and freshly ground black pepper. Add the spinach and cook until wilted. Keep warm. To make the deep-fried squid, mix the flour, paprika, salt and pepper in a bowl. Heat the oil in a pan or deep-fat fryer until a cube of bread sizzles and goes brown when dropped in. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Place the squid in the milk, then coat in the seasoned flour and deep fry for a few minutes until golden-brown. Carefully remove and place on a plate lined with kitchen paper.Deep fry the reserved chickpeas until crisp and golden-brown. Carefully remove from the oil and drain on a plate lined with kitchen paper. To serve, spoon a ladle of purée onto each of two plates, drain and add the spiced spinach, and top with the crisp squid and chickpeas. To make the chickpea stew, blend the chickpeas to a purée with 1 garlic clove, olive oil and a little water to loosen in a blender or food processor. Keep warm until ready to serve. To make the chickpea stew, blend the chickpeas to a purée with 1 garlic clove, olive oil and a little water to loosen in a blender or food processor. Keep warm until ready to serve. Heat a little more oil in a pan and fry the onion and remaining two garlic cloves until softened. Add the spices and ginger. Cook for a few minutes, then add the coconut milk. Simmer the sauce until it has thickened, then season with salt and freshly ground black pepper. Add the spinach and cook until wilted. Keep warm. Heat a little more oil in a pan and fry the onion and remaining two garlic cloves until softened. Add the spices and ginger. Cook for a few minutes, then add the coconut milk. Simmer the sauce until it has thickened, then season with salt and freshly ground black pepper. Add the spinach and cook until wilted. Keep warm. To make the deep-fried squid, mix the flour, paprika, salt and pepper in a bowl. Heat the oil in a pan or deep-fat fryer until a cube of bread sizzles and goes brown when dropped in. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the deep-fried squid, mix the flour, paprika, salt and pepper in a bowl. Heat the oil in a pan or deep-fat fryer until a cube of bread sizzles and goes brown when dropped in. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the squid in the milk, then coat in the seasoned flour and deep fry for a few minutes until golden-brown. Carefully remove and place on a plate lined with kitchen paper. Place the squid in the milk, then coat in the seasoned flour and deep fry for a few minutes until golden-brown. Carefully remove and place on a plate lined with kitchen paper. Deep fry the reserved chickpeas until crisp and golden-brown. Carefully remove from the oil and drain on a plate lined with kitchen paper. Deep fry the reserved chickpeas until crisp and golden-brown. Carefully remove from the oil and drain on a plate lined with kitchen paper. To serve, spoon a ladle of purée onto each of two plates, drain and add the spiced spinach, and top with the crisp squid and chickpeas. To serve, spoon a ladle of purée onto each of two plates, drain and add the spiced spinach, and top with the crisp squid and chickpeas. Recipe tips Ask your fishmonger to clean the squid – little ones often come ready-cleaned. Cut open the body with kitchen scissors and open out. Wash well, then pat dry. Larger squid can be cut into pieces, small squid just opened up.