Chickpea cream and octopus
100g Bartolini chickpeas
1 clove of garlic
Bartolini extra virgin olive oil
salt and pepper q.s.
Put the chickpeas into a bowl of cold water and leave them for at least 12 hours.
Drain the chickpeas and put them in the pan, leaving them to become tasty on medium heat for few minutes.
Cover the chickpeas with abundant water or vegetable broth, take the rosemary off and heat to boiling.
Then reduce the heat to medium and finish cooking by adding salt. If there is too much water, continue cooking on a high heat for few minutes, taking the lid off.
Blend the chickpeas until you obtain a smooth cream.
Clean the octopus and hold it under cold running water, then cook in a pot of boiling water for about 15 minutes.
Leave it to cool and then cut the tentacles, cook each side for about 4 minutes on a hot grill.
Serve the cream of chickpeas in a soup bowl with a drizzle of olive oil, and finally add the octopus.