Roasted octopus on fragrant chickpea puree

Soak the chickpeas for 12 hours in water and bicarbonate. After this time, rinse the chickpeas and boil them in a saucepan with water (in a pressure cooker for 30 minutes, otherwise in a normal saucepan for about an hour, until they are cooked).

Put the frozen octopus in a pot, bring it to a boil, cook for about 40 minutes (depending on the size of the octopus) and let it cool, covered, in its cooking water.

As soon as the chickpeas are cooked, put a couple of tablespoons of oil, a clove of garlic, a sprig of rosemary in a pan and heat, add the chickpeas and let them flavor for a few minutes.
At this point, adding a little extra virgin olive oil slowly, blend the chickpeas until you get a smooth and fluid cream.

Place the chopped octopus in the grill pan and brown it for a few minutes on each side, with a pinch of salt and a sprinkle of pepper until you get a tasty crust.
take the dishes with a couple of tablespoons of hot chickpea puree, add a few pieces of octopus on top and garnish with oil
It should be eaten strictly hot.