Chickpea and octopus stew
Total time1 h Preparation and possible waiting 20 min · Cooking 40 min How this time is calculated
Preparation and possible waiting: 20 min · Cooking: 40 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h Preparation and possible waiting 20 min · Cooking 40 min How this time is calculated
Preparation and possible waiting: 20 min · Cooking: 40 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 30 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
Recipe characteristics
Stew · Main course
Lunch · Dinner
30 to 60 minutes
Method
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Wash the spring onion and peppers. Dice them finely so they blend into the stew.
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Rinse canned chickpeas and drain. Cut the octopus tentacles into bite-sized slices, keeping them fairly thick.
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Heat the extra virgin olive oil in a casserole. Add the spring onion and a pinch of salt and cook over medium-low heat until it starts to turn translucent.
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Add the green and red peppers. Cook for about 5 minutes, stirring occasionally.
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Add the ñora pepper pulp and tomato purée. Stir well and cook over low heat for 5 minutes.
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Add the drained chickpeas, sweet paprika and hot paprika. Stir and cook for 1 minute, taking care not to burn the paprika.
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Add the octopus, mix and pour in the white wine. Cook over medium-high heat to reduce the wine.
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Add enough stock to just cover the chickpeas. Reduce the heat and simmer gently for 20–25 minutes, adjusting the liquid for a thicker or more soupy stew.
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Adjust the salt, add thyme to taste and rest the stew for 5 minutes before serving.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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