Pacific West Indonesia

Moroccan Chickpea Tomato Stew with Salt & Pepper Squids


  • 1 packet of Pacific West Salt & Pepper Squids
  • 300g medium yellow onions sliced thinly
  • 1 tablespoon light brown sugar
  • 2 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 800g canned chopped tomatoes
  • 375ml vegetable stock
  • 800g canned chickpeas, rinsed, drained
  • 150g raisins
  • 70g preserved lemon rind, coarsely chopped
  • 100g baby spinach leaves
  • freshly ground black pepper and salt, to season


In a slow cooker, combine onion, sugar, spices, tomatoes, stock, chickpeas, raisins and lemon; cook, covered, on low, for 4 hours.

Stir in spinach; season to taste before serving.

Deep fry the Pacific West Salt & Pepper Squids in hot oil for 3-4 minutes.

Serve in a bowl and drizzle with garlic mayonnaise.

Salt & Pepper Squid

A blend of pepper and spiced batter just compliment perfectly with the mild taste natural squid. Tender squid meat with lightly breaded outer shell will definitely tantalize your taste buds just when its scrumptious look feasts the eye.