Octopus Salad on Chickpea Cream with Thyme Scent

Is a simple but at the same time refined proposal for an apricena on the occasion of important lunches, an idea for the upcoming Easter holidays. A seafood appetizer typical of the Mediterranean culinary tradition, fresh and inviting, which consists of pieces of octopus and celery seasoned with a parsley citronette, served on a bed of chickpea soup. This base can be enriched with pieces of fish, small shellfish or seasonal vegetables, all embellished with the aromatic notes of fresh lemon zest and fragrant thyme. A skilful balance of flavors, which combines complementary and harmonious aromatic notes in an ideal combination, to give a pleasant experience to the palate. Now let's see what we need to make our Octopus Salad on Chickpea Cream with Thyme. Ingredients 1 kg of fresh octopus 1/2 stalk celery Ingredients for the dressing a few leaves of fresh basil a few parsley leaves 1 clove of garlic 1/2 lemon 100 ml of extra virgin olive oil salt freshly ground black pepper Ingredients for the chickpea cream 1 pack of canned boiled chickpeas alternatively 225 grams of fresh chickpeas that must remain soaked for at least 12 hours and then boil 1/2 leek 1 clove of garlic 2 carrots vegetable broth to taste rosemary fresh thyme salt extra virgin olive oil Preparation Drain our chickpeas, rinse them under running water; In a pan put the garlic, 1/2 sliced leek, the carrots peeled and cut into slices and a drizzle of extra virgin olive oil and let it flavor. After 5 minutes add the chickpeas and two ladles of vegetable broth made with 600 ml of water in which we have boiled a carrot, a celery stick (keep the leaves as well they will give more flavor), a white onion and a tomato. Add a sprig of rosemary, thyme, salt and continue cooking over low heat for about 20 minutes. After the indicated time, blend with the immersion blender adding one or two tablespoons of vegetable broth, depending on the consistency we want to give it. Wash the basil, parsley and dry them gently with kitchen paper, then chop them finely. Put the minced garlic, herbs and juice of 1/2 lemon in a bowl. Gradually add the oil and with an immersion blender, work until you get a creamy sauce, salt and pepper. Now let's prepare the octopus by removing the eyes, the bag of ink and the beak. Pass under running water and beat it several times with a meat beater (this will make the meat tender). Immerse our octopus by holding it by the head in boiling salted water for a few seconds, then pull the octopus back up. Repeat the operation 2/3 times to curl the tentacles. Now immerse all the octopus and cook for about 30/40 minutes until it becomes tender. Once cooked, let it cool in the cooking water. Once cooled, cut it into small pieces and put it in a bowl, add the washed celery, peeled and cut into small pieces. Season with our sauce and mix carefully; Cover with cling film and place in the refrigerator for a couple of hours. Place the chickpea cream in the center of the plate and place a little octopus salad on top.Decorate the dish as desired.