Boil the chickpeas in plenty of water for 35-40 minutes until tender. Drain them and keep their broth.
Add the octopus, the oil, the chopped onion and the garlic and sauté all the ingredients till they get bit of color. Pour the tomatoes, a cup of chickpea’s broth, the bay leafs, analog with pepper. Be careful not to put salt at the beginning of cooking because the octopus itself is salty .
Simmer for 5 minutes and add the chickpeas. Let it boil and then drop the food in ovenproof dish (a ceramic one, is preferable). If the chickpea’s broth does not cover chickpeas and octopus, add some more from that you kept, so the food is covered.
Preheat the oven at 180oC. Cook the food in the oven for 20 minutes or until the sauce is thickened.
Treat yourself with a glass of ouzo and enjoy your meal.
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