Octopus soup
Description
Hearty first course. Look, ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Soak the chickpeas in cold water overnight. Then rinse, cover with water again, and cook for 45–50 minutes. Meanwhile, chop the onion, garlic, and celery, and grate the carrot. Sauté the vegetables in olive oil for 7–8 minutes, stirring occasionally.
- 3
Step 3
Add the spices.
- 4
Step 4
Place the tomatoes in a saucepan. Stir and simmer for 10 minutes.
- 5
Step 5
Transfer the cooked chickpeas to a plate. Do not discard the water they were cooked in.
- 6
Step 6
Add the chickpeas to the pot with the vegetables. Mix and simmer for 3-4 minutes. Pour in the water in which the chickpeas were boiled. Continue cooking over low heat. Using an immersion blender, puree the mixture. If the soup is too thick, add some water. Once it comes to a boil, cook for 2 minutes, then remove from heat.
- 7
Step 7
Rinse the thawed octopuses, then boil in boiling water for 5-6 minutes.
- 8
Step 8
Drain the water. Heat a little olive oil and sauté the octopuses in a pan with garlic for 3-4 minutes.
- 9
Step 9
Pour the soup into bowls, and place the octopuses on top.