Chickpeas and octopus soup

90 Minutes SERVES 3


18 oz fresh octopus
14 oz FRAMORE chickpeas
1 clove of garlic
½ glass of dry white wine
fresh parsley To Taste
black pepper To Taste
extra virgin olive oil To Taste
salt To Taste
2 slices of bread


  • 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.

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