Chickpea and Octopus Stew

El Rey del Pulpo > Octopus Recipes > Stews > Chickpea and Octopus Stew
Potaje de garbanzos con pulpo

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.

  • To share: Serves 4
  • Difficulty: Low
  • Time: 120 min
  • Serve as: Main course
  • Calories: 465 cal/serving

DELICIOUS STEW RECIPE: Chickpea and Octopus Stew


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.



  • To make this delicious chickpea and octopus stew, start by soaking the chickpeas overnight. Set them in a large bowl and cover them with warm water and a teaspoon of salt, which will soften them. They should be fully covered and then some. Leave about 4 fingers of water above the chickpeas so they can expand. Let them soak for at least 8 hours, but no longer than 12.
  • Place the drained chickpeas (dispose of the soaking water), ¼ onion, 2 black pepper corns, and the bay leaf in a pot and cover with hot water, about 6 cups. Everything should be covered by about 3/4 of an inch. You can heat the water in a separate pot or in the same pot before adding the chickpeas.
  • Simmer for 1 to 1.5 hours and drain, reserving 2 cups of the water. When the chickpeas are almost done, add the salt.
  • Next, take out a saucepan and lightly fry the leek, onion, and garlic in extra virgin olive oil. After a couple of minutes, add the brunoised pepper and continue sautéing.
  • When it’s almost fully sautéed, add the marinara sauce, remove the saucepan from the heat and add the sweet paprika and saffron and stir.
  • It’s time to add the octopus. First, take it out of the packaging and slice in relatively small pieces. Next, add the octopus to the saucepan. Pour in 2 cups of the chickpea water and the chickpeas.
  • Turn the heat up to medium and let it cook for 15 minutes so that all the flavors blend together.
  • Season with salt and serve in an earthenware dish.



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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