Pan-Fried Baby Cuttlefish and Chickpeas | Gourmet Traveller

Ingredients

• 2 tbsp olive oil
• 3 cloves of garlic, thinly sliced lengthways
• 1 kg baby cuttlefish, cleaned, (tentacles reserved) hoods halved and scored in a diamond pattern
• 1 tbsp preserved lemon rind, cut into julienne
• 1 tsp za’atar
• 1 tsp harissa
• 400 gm can chickpeas, drained and rinsed
• 1 red capsicum, roasted until skin blackens and blisters, peeled, seeded and cut into 2cm strips
• 2 tbsp coarsely chopped flat-leaf parsley
• To serve: crusty bread