Chickpeas and octopus: the perfect combination! Try it out, you’ll love it…
Serves: 5 Preparation time: 20′ Cooks in: 1:10′ Ready in: 1:30′
1,5 kg octopus tentacles, separated
200 gr chickpeas soaked in water overnight
1 onion, finely chopped
2 garlic cloves, finely chopped
400 gr tinned tomatoes, chopped
2/3 cup extra-virgin olive oil
2 bay leaves
4-5 allspice berries
salt, black pepper freshly ground
Boil chickpeas for 35-40 λεπτά until tender. Drain and keep the liquid.
Set oven to 180C (350F). Place a large pan with heavy bottom on high heat. When hot add the octopus, cover with lid and simmer over low heat for 25-30 mins, until tender. Add water if necessary. Drain.
Place the same large pan on high heat again, add olive oil and cook onion and garlic for 1-2 minutes. Add octopus and stir for 1 min. Add tomato, a cup of chickpeas liquid, bay leaves, allspice, pepper and a little salt (careful because the octopus is salty). Simmer for 4-5 mins.
Add chickpeas and bring to a boil. Transfer all ingredients to an ovenproof dish (preferably in a clay ovenproof dish). Add a little extra chickpeas liquid if necessary.
Cover with lid and cook for 25-30 until octopus is really tender and sauce thickens. Serve warm with crunchy bread.
Photo: George Drakopoulos / Food styling: Elena Jeffrey