Photo: Mike Kenneally
Octopus and Ceci Bean Zuppa with Escarole, Garlic, and Chiles
10 ingredients
Serves 8 as a first course, or 6 as a main course
openrecipes
Estimated Nutrition (whole recipe, rough)
397
Calories
8g
Protein
30g
Fat
29g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Octopus | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup dried ceci beans (chickpeas)
- Kosher salt
- 2/3 cup extra virgin olive oil, plus more for finishing
- 6 cloves garlic, smashed with the side of a knife
- Rind of 1/2 lemon, zested into strips using a vegetable peeler
- 2 bay leaves
- 1 (3- to 4-pound) octopus, defrosted, if frozen, and rinsed
- 1 head escarole (about 12 ounces), cored
- 3 celery stalks, thinly sliced
- 3 to 4 Calabrian chiles, stemmed and minced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes