3 tablespoons melted ghee, plus extra ghee for frying
1 onion, finely chopped
2 garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped
1 teaspoon cumin seeds
400 g (13 oz) can chickpeas, rinsed and drained
2–3 teaspoons turmeric
salt and pepper
small bunch of flat leaf parsley, finely chopped, to garnish
lemon wedges, to serve
To prepare the squid, hold the body in one hand and tug the head firmly with the other, so that the head and innards are released in one go. Remove the transparent backbone and rinse the body sac inside and out. Sever the tentacles just above the eyes and trim if long. Cut the squid sacs in half lengthways, score the inside with a knife in a diamond pattern, cut each half into 2 or 3 pieces and place in a non-metallic bowl with the lemon juice.
Place 1 tablespoon of the ghee in a heavy-based frying pan, stir in the onion, garlic, chilli and cumin seeds and cook for 2–3 minutes. Stir in the chickpeas, mix well and season, then crush gently with a potato masher. Drizzle over 1 tablespoon of the ghee, cover with foil and keep warm.
Pat the squid dry, then toss in the turmeric. Heat a griddle pan or heavy-based frying pan until hot and add a little ghee, then cook the squid in batches for 2–3 minutes until opaque and lightly browned. Season.
Stir the remaining melted ghee into the crushed chickpeas and spoon onto a serving dish. Top with the squid, garnish with parsley and serve with lemon wedges to squeeze over.