Cuttlefish, chickpeas, lemon and spinach, fast, fresh, full of zest
Sharing a few of my favourite flavours and healthy ingredients – seppie, ceci and spinaci (Cuttlefish, chickpeas, spinach). Add garlic, olive oil, a bit of lemon zest, and you’ve got a plate that tastes like the sea had lunch in a garden.
You don’t need much. Ensure the cuttlefish is fresh or a quality frozen product. Soak and cook the chickpeas the day before or simply grab ceci in a can. Fresh or frozen spinach work equally well. Build the heat, stir with confidence, and trust the ingredients to do the work.
Ingredients (Serves 4)
- 2 tbsp extra virgin olive oil
- 1 clove garlic, smashed or sliced
- 1 small red onion or 2 shallots, finely chopped
- 1 dried chili (optional)
- 500g cuttlefish (or baby calamari), cleaned and sliced
- Splash of dry white wine (optional)
- 400g cooked chickpeas (or 1 can, rinsed)
- Salt and pepper
- 400g fresh or defrosted spinach
- Zest of 1 lemon
Optional Finish
- Squeeze of fresh lemon juice
- Drizzle of raw olive oil
- Slice of toasted bread on the side
Step-by-Step
1. Set up the basics
Wash the spinach. Drain the chickpeas. Slice the seppie. Heat the pan. Open a bottle of white while you’re at it.
2. Build the flavour
Heat olive oil in a wide pan. Add garlic, onion, and chili. Let it soften — no colour, just aroma.
3. Cook the cuttlefish
Drop in the seppie. Stir. Watch it curl and turn white. Add a splash of white wine. Let the steam carry the scent around the kitchen.
4. Add the ceci -chickpeas
Stir them in. Season with salt and pepper. Give everything a few minutes to warm through and pick up flavour.
5. Finish with spinach and lemon
Turn off the heat. Toss in the spinach and fold it through while the pan stays warm. Grate lemon zest over the top. Mix once more. Serve immediately.
🥂 What to Pour
Go for a dry, mineral white — Falanghina, Vermentino, or Etna Bianco. Cold, crisp, and coastal.
Nothing Left on the Plate
One pan. Bold flavour. No waiting. The seppie bring the sea, the ceci hold the sauce, and the spinach keeps it light. The lemon gives it lift. Every part has a job, and every bite feels good.
Warm bread, a fork, and five minutes of silence while everyone finishes. That’s how you know it worked.
