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Spanish-style seafood with garbanzos

Name: Spanish-style seafood with garbanzos
Total time: 6 h 35 min
Yield: 4
Ingredients: 3 Tbsps olive oil; 1.25 cups chickpeas (soaked in water overnight then drained); 1 small Octopus (roughly chopped); 2 medium, white potatoes (peeled and cut into small chunks); 2 cups vegetable stock; 2 tsps paprika; 1 tsp ground Cumin; 1 lemon (juiced); salt; peppers; 0.5 tsp smoked paprika; Frisée

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Difficulty:

easy

Preparation:

6 h. 35 min.

Preparation

Ingredients

for

servings

Ingredients: 3 Tbsps olive oil; 1 ¼ cups chickpeas (soaked in water overnight then drained); 1 small Octopus (roughly chopped); 2 medium, white potatoes (peeled and cut into small chunks); 2 cups vegetable stock; 2 tsps paprika; 1 tsp ground Cumin; 1 lemon (juiced); salt; peppers

To garnish: ½ tsp smoked paprika; Frisée

How healthy are the main ingredients?

chickpeas olive oil potato Cumin lemon salt

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Preparation steps

Heat the olive oil in a large frying pan set over a moderate heat.

Saute the octopus with the lemon juice, ground cumin, paprika and seasoning for a few minutes, stirring occasionally, before transferring to a slow cooker. Add the potatoes, chickpeas and stock and stir well.

Cover and cook on a low setting for 6 hours.

Adjust the seasoning to taste after 6 hours and stir through the frisee lettuce. Spoon into serving dishes and garnish with pinches of smoked paprika before serving.

Spanish-style seafood with garbanzos

Ingredients

Preparation steps

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