Well, you guys aren't gonna let me get away without typing, huh.
This comes from Fiona Dunlop's The North African Kitchen, a wonderful book that focuses on the dishes of the Maghreb as prepared by private cooks. The recipe was developed by a lady named Dalila Amdouni.
The Moroccan Pumpkin Soup recipe I posted a few days came from this same great book.
The ingredient amounts may appear strange. But keep in mind they are based on metric measurements. So don't hesitate to round off 2 lb 4 oz (a kilo, you see) squid to two pounds. Etc.
Seiches en Leftiyha
(Squid with Turnip)
2 lb 4 oz squid, prepared, rinsed, and cut into equalsized parts*
Salt and ground black pepper, to taste
Olive oil, for frying
1 large onion, peeled and roughly chopped
1 heaping tsp ras el hanout
1 heaping tsp turmeric
About 1 3/4 cups water
5 1/2 oz canned chickpeas, drained and rinsed**
1 lb 2 oz small turnips, peeled and chopped into quarters
Leaves from a bunch of flat leaf parsley, finely chopped
Lightly season the squid with salt and pepper and set aside while preparing the other ingredients.
Heat a little oil in a saucepan and add the onion, squid, and spices. Cook over low heat for a few minutes, stirring continuously, until the onion is soft. Add the water and chickpeas, stir well, and bring to a boil. Lower the heat, cover, and cook gently for about 45 minutes.
Add the turnips and parsley, increas the heat and simmer hard for 15 minutes to reduce the liquid. Adjust the seasoning, if necessary, before serving.
*For this recipe I used bodies only, but there's no real reason not to include the tenticles.
**I started with dried chickpeas, which were soaked overnight and cooked separately. Does it make a difference? Who knows? I don't use canned stuff.
The turnips we got from the market were slightly on the bitter side. That only gets worse if you freeze them. So, for the leftovers, I fished out the remaining turnip pieces and discarded them; added some stock and an additional handful of garbanzos, and froze the rest as a Squid & Chickpea soup.
