Puree Of Chickpeas And Moscardini

Preparation:

Preparation: Heat 5 tablespoons of oil in a saucepan and sauté the garlic, rosemary sprigs and tomatoes over high heat. When the garlic begins to brown, add the chickpeas and leave to infuse for 30 minutes. Eliminate the garlic, the rosemary, season with salt and pepper, pass the chickpeas through a sieve and collect the cream obtained in a saucepan. Heat the remaining tablespoon of oil in a pan, sauté the baby octopus over high heat for 2 minutes, then lower the heat and cook, adding a little hot water if necessary. Add the baby octopus to the chickpeas and cook over low heat for 5 minutes. Season with salt and pepper and serve.