Chickpeas and octopus soup

Ingredients

Directions

• Clean the octopus and cut it dividing its tentacles from the rest.
• Once ready, heat some oil in a non-stick high side pan and add the tentacles. Start frying only them and make them curl.
• Then, add the rest and cook over slow fire. Cover the pan with a lid and leave it cook for at least 20 minutes without removing the lid.
• Add a glass of water: cover again and leave it cook for other 40 minutes.
• Once ready, turn off the heat but do not remove the lid: leave the octopus to cool. Take a spoonful of cooking water: you will use it later.
• Once cooler, take the octopus and cut it into small cubes.
• Take the clove of garlic and cut it in half. Add it to a pan with oil and leave it brown. Then add the octopus in cubes and add some wine.
• Cook on high heat.
• Add FRAMORE chickpeas: drain them, pour them into the pan and add a little water apart from the cooking water collected before.
• Boil and add salt and black pepper.
• Cook the ingredients for about 15 minutes on low heat: your dish must not be too watery, but neither too dry.
• Meanwhile, take 2 slices of bread and pour a little oil on them.
• Toast the bread until it gets crispy.
• Once ready, serve your soup with crispy bread and, if preferred, some chopped parsley, black pepper and a drizzle of olive oil.