Legume are a great meat substitute, as they have all the essential amino acids that animal-based proteins do.
If you’d like to consume a full protein, simply serve them with a slice of bread.
Chickpeas also have antioxidants and are rich in vitamins, minerals, iron, zinc, and fiber. To top it off, they’re low in fat too!
That’s why this chickpea and octopus stew is a well-rounded, guilt-free indulgence.
14 oz precooked el Rey del Pulpo octopus.
12.5 oz dried chickpeas.
1 onion, diced.
½ leek, diced.
3 cloves garlic, minced.
½ red bell pepper, brunoised.
2 tbs marinara sauce.
Olive oil.
1 tsp sweet paprika.
A few strands saffron.
1 bay leaf.
Whole black pepper corns.
Salt.
If you’d like to give your dish a fishier flavor, cook your chickpeas in fish stock instead of water or add fish stock to the sauce instead of the chickpea water.
To make a spectacular octopus and chickpea stew, we recommend using any relatively small, high-quality chickpea. They will be perfect for all of your stews.
If you don’t have much time, you can cook the chickpeas in a pressure cooker or Instant Pot. Just 15 minutes should be enough. You can also purchase them in a can and simply add them to the sauce after washing and draining them.
To ensure your chickpeas have a soft, tender skin, add the salt at the very end when they’re almost fully cooked.
If you need to add more water as the chickpeas are cooking on the stove, be sure to only add very hot water.
If you liked our chickpea and octopus stew and would like to try your hand at another octopus recipe, we recommend our octopus prawn meatballs, a dish with exceptional flavor, or the stuffed peppers with octopus and rice filling.
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