John Myers
Ingredients for 2 servings:
- 2 squid tube(s), approx. 200 g each
- 1 can chickpeas
- 1 egg(s)
- 30 g dried tomatoes
- 1 tsp garam masala
- salt and pepper
- chili powder
- some olive oil
- 300 g zucchini
- 5 g olive oil
- some salt and pepper
- Paprika powder
- curry powder
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes
with roasted zucchini as a side dish, light and simple
Rinse the tubes thoroughly and set aside. Drain the chickpeas and puree them together with the egg, sun-dried tomatoes, and spices. Fill the tubes with the mixture and place them in a baking dish. Lightly drizzle the tubes with olive oil and sprinkle with more spices. Place the baking dish in a preheated oven at 180°C (convection oven) for about 35-40 minutes. For the side dish, finely grate the zucchini. Place the slices in a sealable dish with the olive oil and spices and shake well. Then spread the zucchini on a baking sheet lined with baking paper. Place the grated zucchini in the oven at the same temperature for about 10 minutes after the squid tubes. The thinner the slices, the crispier they will be. However, you have to be careful not to burn them. The oriental filled squid tubes also go well with potatoes, noodles, rice, salad or other vegetables.
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