Recipe

Chickpea And Octopus Bruschetta Recipe

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Ingredients

Directions

Step #1 In a large pot, cover octopus with cold water.
Step #2 Add vinegar & 1 tbsp salt & bring to a boil.
Step #3 Reduce heat to keep liquid at a slow boil & cook this until a knife easily pierces the meat, 45 to 60 mins.
Step #4 Drain octopus, let cool, & chop into chickpea-size pieces.
Step #5 Meanwhile, in a small pan, heat the olive oil & garlic over low heat/flame.
Step #6 Cook until garlic is soft but not brown, about 10 mins.
Step #7 Remove from heat, add anchovy, & mash thoroughly with a fork.
Step #8 Put octopus, stirring & mashing the chickpeas slightly, & garlic-anchovy oil In a large-ish frying pan over high heat & cook, chickpeas, until mixture starts to brown.
Step #9 Add white wine & scrape up any browned bits.
Step #10 Remove from heat, spoon onto bruschettas, & drizzle with extra-virgin olive oil.
Step #11 Note: Nutritional analysis is per serving with bruschetta.
Enjoy the Chickpea & Octopus Bruschetta recipe

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