If octopus soup isn’t on your comfort food radar, it’s time to rethink everything. Yes, octopus. In soup. With chickpeas. And no, it’s not chewy or weird—when prepared properly, octopus becomes tender, briny, and meaty, making it the ultimate secret weapon for creating rich, satisfying soups that taste like they’ve been simmering on a coastal hearth all day.
This dish brings together humble ingredients—canned chickpeas, aromatic veggies, fresh herbs, and good olive oil—into a soul-warming bowl that’s earthy, hearty, and unexpectedly addictive. Whether you’re looking to impress dinner guests or explore something new on a chilly weeknight, this soup is your ticket to next-level flavor.
Still skeptical? That’s fair. But by the time you take your first bite, you’ll understand why this is the dish you’ll be telling your friends about.
Why You’ll Love This Dish
- Deep, developed flavor from slow-cooked octopus and a garlicky tomato base
- Minimal fuss—after some light prep, the pot does most of the work
- Protein-packed and satisfying, thanks to chickpeas and seafood
- Flexible and forgiving—use frozen octopus, canned tomatoes, and pantry staples
Ingredients (Serves 4–6)
Seafood & Legumes
- 1.5–2 lbs octopus, cleaned (frozen is fine, thaw first)
- 1 can (15 oz) chickpeas, drained and rinsed
Aromatics & Flavor Base
- 3 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 1 medium carrot, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika (optional, but adds great depth)
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons tomato paste
- 1 can (14 oz) crushed tomatoes
- 1 bay leaf
- 1 small sprig of rosemary or thyme
- Salt and black pepper, to taste
- 4–5 cups water or low-sodium vegetable broth
To Serve
- Crusty bread
- Chopped parsley or fresh dill
- Lemon wedges (optional)
Step-by-Step Instructions
1. Prep the Octopus
If your octopus is whole and not pre-cleaned, remove the beak and internal organs (or ask your fishmonger to do it). Rinse thoroughly under cold water. Cut into 2-inch chunks for quicker cooking and easier serving.
2. Build the Flavor Base
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add onion, carrot, and celery. Sauté for 8–10 minutes until softened and fragrant.
Add the garlic, paprika, and chili flakes. Cook for 1–2 minutes more, stirring constantly to avoid burning.
3. Simmer the Soup
Stir in the tomato paste and cook for another 2 minutes until caramelized slightly. Add the crushed tomatoes, chickpeas, bay leaf, and rosemary or thyme. Pour in the water or broth and bring to a gentle boil.
Add the octopus pieces to the pot, reduce heat to low, cover partially, and simmer for about 60–75 minutes, or until the octopus is tender and the flavors have melded together beautifully.
4. Taste and Adjust
Once the octopus is fork-tender, remove the bay leaf and herb sprig. Taste the broth and season with salt and freshly ground black pepper as needed. If it’s too thick, thin it out with a bit more water.
5. Serve and Enjoy
Ladle the soup into bowls, making sure each serving has a good mix of octopus and chickpeas. Garnish with chopped parsley or dill, and a squeeze of fresh lemon if you like a bright finish.
Serve with warm crusty bread to soak up every bit of that savory, tomato-infused broth.
Tips for Success
- Frozen octopus is your friend. In fact, freezing helps break down the fibers, making it more tender.
- No chickpeas? White beans or even lentils make excellent substitutes.
- Make it ahead. This soup tastes even better the next day once the flavors have had time to mingle.
- Don’t overcook the chickpeas. Add them halfway through if you prefer a firmer bite.
Variations to Try
- Add greens like chopped kale or spinach in the last 10 minutes of cooking for an extra nutritional boost.
- Spice it up with harissa paste or a swirl of Calabrian chili oil before serving.
- Make it brothy or stew-like depending on how much liquid you use—totally up to you!
Trust us—once you try it, you’ll be hooked.
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