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Octopus ropa vieja with chickpeas and potatoes

Name: Octopus ropa vieja with chickpeas and potatoes
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 600 g Cooked Octopus; 400 g Chickpeas (cooked and drained); 600 g Potato (peeled); 180 g Onion; 150 g Green pepper; 150 g Red pepper; 100 g Carrot; 300 g Tomato; 6 g Garlic; 75 ml White wine; 50 g Extra virgin olive oil (25 g potatoes and 25 g stew); 1 g Oregano; 1 g Thyme; 3 g Sweet paprika; 0.2 g Bay leaf (1 leaf); 4 g Parsley; 2 g Salt (to taste)

Total time1 h 5 min Preparation and possible waiting 25 min · Cooking 40 min

Preparation and possible waiting: 25 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

Allergens

Sulphites: check label: Ingredient to check: White wine. Molluscs: Ingredient to check: Cooked Octopus. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Octopus and chickpeas with a gently spiced vegetable sauce and golden potato cubes.

Jump to steps

25 minpreparation and possible waiting

40 mincooking

4servings

2.872 kcalwhole recipe

718 kcalper serving

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 5 min Preparation and possible waiting 25 min · Cooking 40 min

Preparation and possible waiting: 25 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

Pescatarian Main course 1 to 2 hours Home-style

Allergens

View full classification 24 tags

Diet

Pescatarian

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

Lunch

Preparation

StewingBakingSautéing

Appliances

CasseroleOven

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in iron

Total time

1 to 2 hours

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

Dish type

Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Heat the oven to 210°C. Cut the potatoes into 2 cm cubes, toss with 25 g oil and some salt and roast for 30–35 minutes, turning halfway, until tender and golden.
Chop the onion, garlic, green pepper, red pepper and carrot. Soften in a casserole with the other 25 g oil over a medium-low heat for 15–18 minutes, stirring.
Add the sweet paprika and immediately stir in the grated tomatoes. Add the white wine, bay leaf, thyme and oregano and simmer uncovered for 10 minutes until the sauce is concentrated.
Add the drained chickpeas and sliced cooked octopus. Heat for 5 minutes until piping hot throughout.
Remove the bay leaf, adjust the salt and combine with the roasted potatoes. Finish with chopped parsley and serve.

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.