Baked Chickpeas with Octopus and Tomato Sauce

by Ioannis Tsioutsiouliklis on Oct 19, 2016

Baked Chickpeas with Octopus and Tomato Sauce : a summer breeze in the early days of the winter.

Serves: 5 Preparation time: 20m Cooks in: 1:10m Ready in: 1:30m

Ingredients

300gr Chickpeas, soaked overnight in water
4 tin cans of Octopus
1 large Onion, chopped
400 g. dehulled Tomatoes, chopped
2 cloves Garlic, finely chopped
⅔ cup of Extra Virgin Olive Oil
2 Bay Leaves
Salt
Pepper

Directions :

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.

BAKED CHICKPEAS WITH OCTOPUS AND TOMATO SAUCE

Treat yourself with a glass of ouzo and enjoy your meal.

Kali orexi

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Greek Extra Virgin Olive Oil from Crete, PDO Kolymvari, 5Lt, Tin can.

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