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Octopus and Ceci Bean Zuppa with Escarole, Garlic, and Chiles

Octopus and Ceci Bean Zuppa with Escarole, Garlic, and Chiles
Photo by Ed Anderson

Ingredients

  • Kosher salt
  • 1 (3- to 4-pound) octopus
  • 6 cloves garlic
  • Rind of ½ lemon, zested into strips using a vegetable peeler
  • 2/3 cup extra virgin olive oil
  • 3 celery stalks
  • 1 head escarole
  • + 3 more ingredients
    • ½ cup dried ceci beans (chickpeas)
    • 2 bay leaves
    • 4 Calabrian chiles

Pick over the beans, removing any broken pieces and pebbles, and rinse well. Place in a bowl, add water to cover generously, and let soak for at least 2 hours or up to overnight. Drain the beans, place in a pot, and add water to cover by about 2 inches. Bring the beans to a boil over high heat, a...

View full recipe at Epicurious

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