Octopus, potato and chickpea soup

Ingredients

For 1 serving

• Octopus200 g
• Potatoes120 g
• Cooked chickpeas80 g
• Canned peeled tomatoes150 g
• Garlic1 clove
• Extra virgin olive oil10 g
• Parsley6 g
• Chili pepperto taste
• Saltto taste

Contains: shellfish,

Method

1. Rinse the cleaned octopus well under cold water and cut it into pieces of about 3 cm; crush the garlic.
2. Heat the olive oil in a lidded saucepan over medium heat with the garlic and chilli for a minute, until the garlic is just golden. Add the octopus, cover and cook for 20 minutes over low heat without adding liquid, until it has released its juices and turned deep purple.
3. Add the broken-up peeled tomatoes and a glass of water and cook for 20 minutes over low heat, covered.
4. Meanwhile peel the potatoes and cut them into 1.5 cm dice; rinse and drain the chickpeas. Add them to the soup and cook for 20 more minutes, until the potatoes are tender and a fork slides easily into the octopus. If it dries out, add hot water.
5. Taste and add salt only now, as octopus is already salty. Remove the garlic and finish with chopped parsley.