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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)

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

25 minprep

40 mincooking

4servings

2.380 kcalwhole recipe

595 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: 65 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Pescatarian Main course 1 to 2 hours Home-style

Gluten-free and 8 more Indicative dietary requirements

View full classification 25 tags

Diet

Pescatarian

Dietary requirements

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

Dish type

Main course

Meal

LunchDinner

Preparation

StewingBaking

Appliances

CasseroleOven

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in fibreHigh in iron

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Cooked Octopus 600 g
Chickpeas cooked and drained 400 g
Potato peeled 600 g
Onion 180 g
Green pepper 150 g
Red pepper 150 g
Carrot 100 g
Tomato 300 g
Garlic 6 g
White wine 75 ml
Extra virgin olive oil 25 g potatoes and 25 g stew 50 g
Oregano 1 g
Thyme 1 g
Sweet paprika 3 g
Bay leaf 1 leaf 0.2 g
Parsley 4 g
Salt to taste 2 g

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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.

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Ingredients

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Method

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