Step 1

Process chilli and half each of the parsley, coriander, garlic, cumin and paprika until finely chopped. Add 2 tbs lemon juice and 2 tsp oil. Process until mixture forms a paste.

Step 2

Place calamari in a bowl. Add paste and mix well. Cover and place in fridge for 1 hour.

Step 3

Heat remaining oil in a saucepan over medium-high heat. Cook onion, stirring, for 3-4 minutes or until light golden. Add the remaining garlic, cumin and paprika. Stir for 1 minute or until aromatic. Add chickpeas, remaining 1 tbs lemon juice and 60ml (1/4 cup) water. Simmer for 1 minute. Mash with a fork.

Step 4

Heat a chargrill pan over high heat. Spray calamari lightly with oil. Cook for 1-2 minutes each side or until just cooked through.

Step 5

Spoon chickpea mixture onto a serving plate. Top with beans, capsicum, calamari and remaining herbs. Serve with lemon.