Chickpeas stewed with octopus: Easy spooning recipe to eat well and welcome the cold

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By: admin

Last Update: 2020-10-21 12:10:25 IST

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Cooking the octopus has its crumbs and requires some time; By using a pair of legs already cooked and packed in their juice, we save a lot of work. Chickpeas are easier to prepare, although they also require remembering them well in advance.


Octopus is a delicacy that we usually have in limit. When temperatures allow it, it is worth adding it to stews, casseroles, soups and rice dishes, in recipes as comforting as these chickpeas stewed with octopus. The difficulty is minimal and the time invested almost ridiculous if we take advantage of good quality packaged products.

Cooking the octopus has its crumbs and requires some time; By using a pair of legs already cooked and packed in their juice, we save a lot of work. Chickpeas are easier to prepare, although they also require remembering them well in advance.

In these busy days, natural pot legumes are perfectly valid, and the best resource to eat well with minimal effort. Of course, you have to ensure that both products are of good quality, as they are the basis of the success of the dish.

For the rest, the stew does not have much mystery. First we will make a sauce, which we can adapt according to taste or what we have at home, and then we will sauté the chickpeas and octopus before cooking the whole with broth or water. We can spend more time chup-chup or serve the dish in less than an hour, although a little rest is always recommended.

Ingredients (For 4 people)

  • Medium chives- one
  • Small green pepper-one
  • Red bell pepper- 0.5
  • Chorizo ​​pepper pulp- 10 ml
  • Tomato concentrate (optional)- 5 ml
  • Cooked chickpeas- 400 gm
  • 1 teaspoon sweet paprika
  • Hot paprika to taste
  • Cooked octopus (legs)- two
  • White wine- 60 ml
  • Broth from octopus, chickpeas, vegetables or water (until covered)
  • Dried thyme to taste
  • Extra virgin olive oil
  • Salt

How to make stewed chickpeas with octopus

Total time-1 hr

Wash and finely chop all the vegetables. Rinse the chickpeas if they are canned; drain well. Cut the octopus into slices in one bite, not too thin.

Heat a bottom of oil in a saucepan and sauté the chives with a pinch of salt, until it begins to be transparent . Add the peppers, sauté for a few minutes, and add the pulp of Señora or chorizo ​​pepper and the concentrated tomato. Stir well and cook over low heat for 5 minutes.

Add the drained chickpeas, stir and add the two types of paprika. Let them toast a little before adding the octopus, stir and wash with the wine . When the alcohol evaporates, add broth or water to cover just enough.

Lower the heat and cook gently, at least 20 minutes. It can be covered and left more slowly longer. Correct the liquid level , taking an eye from time to time, depending on how we prefer a more or less soupy stew. Correct the salt, add thyme to taste and let it rest a little before serving.

With what to accompany the chickpea stew with octopus

A lot of good brown and juicy crumb bread is what a stew like this one of chickpeas with octopus calls for. We could add some peeled potatoes to the casserole, or serve it with thick mashed potatoes that is well soaked in the liquid, although, honestly, not it takes. With a light salad on the table we will be more than served, since we recommend turning these types of recipes into unique dishes that are the protagonists.

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