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.
1 tsp sweet paprika.
A few strands saffron.
1 bay leaf.
Whole black pepper corns.
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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