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Chickpeas in Tomato with Octopus

Chickpeas in Tomato with Octopus

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1 1/2 kg cleaned Octopus from one of the Blue Island Fish Markets
200g chickpeas
1 large onion, finely chopped
2 cloves garlic, finely chopped
400 γρ. small tomatoes, peeled and finely chopped
2/3 cup olive oil
2 bay leaves
4-5 allspice berries

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Chickpeas in Tomato with Octopus

  • Main Course
Cooking Methods:
  • Portions: 4
  • Μέτρια




Purchase the Octopus cleaned and cut into large pieces from one of the Blue Island Fish Markets.

Put the chickpeas to soak in water the night before.

Boil the chickpeas in plenty of water for about 35-40 minutes until tender. Drain them and savethe stock.

In the meantime, prepare the octopus: put it in a pan and boil with the liquid that will come out for 25-30 minutes until soft. If necessary, add additional water during cooking. At the end of cooking it should be left with very little stock.

Add the olive oil, onion and garlic to the octopus and sauté until golden-brown. Add the tomato, a cup of chickpea stock, bay leaf, allspice and pepper. Be careful not to add salt at the beginning of cooking because the octopus is already naturally salty.

Simmer the food for about 5 minutes and add the chickpeas. Bring to the boil and then pour the food into an ovenproof dish (preferably clay). If the stock does not cover the chickpeas and octopus, add a little of the saved chickpea stock to cover the food.

Preheat the oven to 180°C. Bake for about 25 30 minutes or until the octopus is well cooked and the sauce has thickened.

Serve with a little chopped parsley.

Bon appétit!


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