Octopus with chickpeas in the oven (Χταποδι με ρεβιθια στο φουρνο)

This is a great dish for cold days or nights. The chickpeas and octopus are a wonderful match and the spices are lovely and warming. It's best served simply on its own with a crusty slice of sourdough bread. 

Octopus with chickpeas in the oven (Χταπόδι με ρεβίθια στο φούρνο)


200 grams chickpeas
1½ kilos of octopus, cleaned
1 onion large, chopped
2 cloves of garlic chopped
400 grams of fresh tomatoes, grated
2 bay leaves
1 teaspoon of smoked bukovo chilli flakes
1 teaspoon of sparoza herb and spice blend for tomato sauces
Salt and Pepper, to taste


1. Soak the chickpeas in cold water overnight.

2. Boil the chickpeas in plenty of water for about 35-40 minutes until soft. Drain and set aside.

3. While the chickpeas are cooking prepare the octopus: Put it in a saucepan (without any water or oil) and simmer it for 25-30 minutes until it is softened and it has released all of its water. Set the octopus aside and allow it to cool. Then cut into large pieces.

4. In a hot pan, add some oil and then add the onion and garlic. Saute them until they get some colour. Add the octopus pieces. Pour the tomato, spices and bay leaves.

5. Simmer the dish for about 5 minutes and then add the chickpeas. Allow to boil and then pour into an oven proof dish (preferably terracotta). If the tomato does not cover the chickpeas and the octopus, add a little bit of water to cover the octopus and chickpeas.

6. Preheat the oven to 180 ° C. Bake the dish in the oven for about 30 minutes or until the octopus is tender.

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Maira Gall