Octopus and chickpeas

Octopus with chickpeas is a dish rich in flavors, which combines the maritime tradition with the peasant one. Here is how it is prepared.

Ingredients

• 1 octopus of about 1 kg
• 250 g of dried chickpeas (or if you prefer, you can use 400 g of pre-cooked chickpeas to speed up)
• 1 onion
• 1 carrot
• 1 stalk of celery
• 2 bay leaves
• 1 clove of garlic
• Salt and pepper to taste
• Extra virgin olive oil
• Chopped fresh parsley (to garnish)
• Slices of toasted bread (optional)

If using dried chickpeas:

• Baking soda (for the soaking phase of the chickpeas)

Preparation

1. If you have chosen to use dried chickpeas, begin by soaking them the night before in water with a pinch of baking soda. The next day, drain them and rinse them under running water.

2. In a large saucepan, cook the chickpeas with the roughly chopped carrot, celery, and onion, a bay leaf, and some cold water. Bring to a boil and cook until the chickpeas are soft. Add salt only towards the end of cooking.

3. Meanwhile, clean the octopus by removing the entrails, eyes, and beak. Rinse it under cold water.

4. In a large pot, bring some water to a boil with a bay leaf and a pinch of salt. Dip the octopus into the boiling water three consecutive times, holding it by the head, for a few seconds each time; this process will help the tentacles to curl. Then immerse it completely and let it cook for about 40-60 minutes, or until tender. Check the cooking by piercing the thickest part with a toothpick.

5. Once tender, turn off the heat and let the octopus cool in the cooking water to keep it soft.

6. When the chickpeas are cooked, drain them (but keep the cooking water), remove the vegetables and mash them with some of their water, adjust salt and pepper and add a crushed garlic clove and a drizzle of extra virgin olive oil. If you prefer a more rustic texture, you can also leave some whole chickpeas.

7. Remove the octopus from the water, cut it into pieces, and sauté in a pan with a drizzle of extra virgin olive oil until it is well browned.

8. Plate the warm octopus over the chickpeas, garnish with chopped fresh parsley and, if you like, serve with slices of toasted bread.

Curiosity

In some Italian regional variations, octopus is not only accompanied by chickpeas but also by other legumes or even potatoes, creating very tasty and satisfying variants. Moreover, octopus with chickpeas is a dish that lends itself very well to being enjoyed the day after, when the flavors will have had the chance to blend even more among themselves.