Chickpea Velouté

with Octopus and Gremolata

Vibrant and luscious, this velvety velouté is topped with beautifully tender octopus that has been steamed then seared to perfection

INGREDIENTS

Serves 4

For the chickpea velouté

250g dried chickpeas, soaked overnight with 500ml water

Bouquet garni

3 tbsp olive oil

1 onion, finely diced

2 celery sticks, finely diced

1 carrot, peeled and finely diced

2 garlic cloves, crushed

Pinch of chilli flakes

½ lemon, juiced

For the octopus

1 medium size octopus, cleaned

250ml dry white wine

Bouquet garni

2 tbsp olive oil

For the gremolata

Small bunch of parsley, leaves picked

1 lemon, zest and juice

1 garlic clove, peeled

3 tbsp extra virgin olive oil

  1. For the chickpea velouté, drain the soaked chickpeas and place them in a solid steam container with 500ml of hot water and the bouquet garni.

  2. For the octopus, use another large solid steam container and add the octopus, white wine, bouquet garni and olive oil. Steam both the chickpeas and the octopus in the Miele steam oven at 100°C for 1 hour. When the time has elapsed, remove the octopus from the steam oven and steam the chickpeas for another 20 minutes on 100°C or until tender. Allow the octopus to cool down slightly in the cooking juices.

  3. In the meantime, heat 2 tablespoons of olive oil in a large saucepan over a medium heat and sweat the vegetables for the velouté for 10 – 15 minutes until softened. Add the garlic and chilli flakes, cook for a further minute and turn the heat off.

  4. When the chickpeas are ready, remove the bouquet garni and reserve about a quarter of the cooked chickpeas. Blend the remaining chickpeas with about a third of the cooking liquor and the softened vegetables. Add the lemon juice, salt and black pepper and blend until very smooth. Check the seasoning and keep warm until needed.

  5. Heat the remaining spoonful of olive oil in a frying pan over a high heat and add the reserved chickpeas, fry very quickly until crispy for 2 – 3 minutes. Drain on kitchen paper.

  6. Cut the octopus into large serving pieces and brush with some oil. Heat a griddle pan over a high heat and sear the octopus quickly. Season and keep aside until needed.

  7. For the gremolata, finely chop the parsley leaves and garlic, add the lemon zest, juice and enough olive oil to bind everything together.

  8. To serve, ladle some of the velouté on to each plate followed by the seared octopus, crispy chickpeas and gremolata.

Food tip: Blend the chickpeas with the octopus stock rather than the chickpea cooking liquor for a much stronger flavour in the velouté.

Appliance tip: Cooking pulses in the steam oven is extremely easy. Simply select 100°C and the duration the packet recommends.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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