Grilled squid with chickpeas, chiles, and lemon from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 179) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mpo on August 09, 2021

    I made this with Smitten Kitchen’s halloumi roast with eggplant and zucchini, and no chickpeas because of the cheese salad. Used half shrimp too. Fun flavors to work with.

  • Wrluedke on January 01, 2020

    Made as directed. Was even better cold for lunch the next day!

  • Wrluedke on December 15, 2019

    This is a quick, light & easy to make recipe. Great with a halloumi, cucumber & tomato salad. May have been even better the day after eating cold for lunch.

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