This website uses cookies. By continuing to browse this website without changing your web-browser cookie settings, you are agreeing to our use of cookies.
Find out more by reading our cookie guideline.
Chickpea cream with octopus Rating average       PreviewIngredientsPreparation
Download
pdf version Add to your
recipes 0 0 Intermediate 312 Kcal Recipe card 150 Minutes

Delicious chickpea cream with octopus suggested for cold and dreary months not to forget the taste of summer.

To make this recipe, use VENTO Regular jar.

Chef Luca Daniele
Ingredients for 4 persons
  • • 250 gr Dried chickpeas
  • • 30 gr Olive oil
  • • 600 ml Water
  • • 5 gr Salt
  • • 1 nr Vegetable Stock Cube
  • • 3 gr Pepper
  • • 1400 gr cleaned Octopus
Preparation for 4 persons step
1
  • 250 g (8.8 oz) dried chickpeas
    1 vegetable stock cube
    5 g (1 tsp) salt
    600 ml water
    3 g ( 11 Oz) Pepper
    1400 g (4900 oz) octopus (cleaned)
    30 g (1 oz) extra virgin olive oil

    REMEMBER: the chickpeas must be soaked in cold water for at least 10 hours.
  • 250 g (8.8 oz) dried chickpeas
    1 vegetable stock cube
    5 g (1 tsp) salt
    600 ml water
    3 g ( 11 Oz) Pepper
    1400 g (4900 oz) octopus (cleaned)
    30 g (1 oz) extra virgin olive oil

    REMEMBER: the chickpeas must be soaked in cold water for at least 10 hours.
  • 250 g (8.8 oz) dried chickpeas
    1 vegetable stock cube
    5 g (1 tsp) salt
    600 ml water
    3 g ( 11 Oz) Pepper
    1400 g (4900 oz) octopus (cleaned)
    30 g (1 oz) extra virgin olive oil

    REMEMBER: the chickpeas must be soaked in cold water for at least 10 hours.
Bring a sufficiently large pan of water to the boil, submerge the octopuses and cook at a moderate boil for around 1 hour 15 minutes.
Drain the 250 g of chickpeas.
Bring a pan of lightly salted water to the boil, add the chickpeas and cook for around 60 minutes. Drain and weight out 500 g of cooked chickpeas.
Put 600 ml of water and 1 vegetable stock cube into the Vento jar .
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
2
Blend for 360 seconds at speed 57 (14400 Rounds Per Minute).
Now press STOP to end the blending.
step
3
Add to the vegetable stock in the Vento jar the 500 g of cooked chickpeas.
Season with salt to taste.
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
4
Blend for 160 seconds at speed 40 (11000 Rounds Per Minute).
While Vento blender is running cut some of the octopus tentacles and rings.
Now press STOP to end the blending.
step
5
Serve the chickpea cream with some of the octopus tentacles and rings. Garnish with a drizzle of extra virgin olive oil and a spring of fresh thyme.
Download
pdf version Add to your
recipes 0 0
Write a review
Recipe suggestions
Easy 30 Minutes Almond butter Almonds butter is really easy to prepare and it is rich in monounsaturated fatty acids, vitamin B2 and minerals such as manganese, magnesium, calcium and phosphorus. Preparing the almond butter is ...
1 0 1688
Easy 40 Minutes Almonds milk Almond milk can be used instead of cow's milk and during summer it is perfect to be enjoyed cold; it is very rich in minerals, especially calcium and iron and it is exquisite. To make your almonds ...
0 0 1912
Easy 50 Minutes Apple clafoutis A tasty pie to share with friends and family! You can also prepare it with plums or apricots instead of apples. If you change fruit, remind to use 240 gr instead of 300gr.
1 0 1910
Easy 10 Minutes Apple sauce A sweet apple and cinnamon sauce to be served with ice-cream, desserts and even meat dishes!
0 0 1396
Log in to continue

Remember me Register / Forgot password

Login with