Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare 1 kilogram of cleaned octopus by cutting it into 2-inch pieces and set aside.

2. 2

   Heat 2 tablespoons of olive oil in a large tagine or clay pot over medium heat, then sauté 1 chopped large onion and 4 cloves of minced garlic until fragrant, about 5 minutes.

3. 3

   Add 1 cup of diced red bell pepper and 1 cup of diced green bell pepper to the pot, cooking for an additional 7 minutes until slightly softened.

4. 4

   Stir in 1.5 teaspoons of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of sweet paprika, and 0.5 teaspoon of turmeric, cooking the spices for 1 minute until aromatic.

5. 5

   Introduce 2 cups of crushed tomatoes, 0.5 cup of vegetable broth, 1 tablespoon of harissa paste, and 1 can (15 ounces) of drained chickpeas to the pot, bringing the mixture to a gentle simmer.

6. 6

   Place the cut octopus pieces into the simmering sauce, ensuring they are mostly submerged, then cover the clay pot and cook on low heat for 75-90 minutes, or until the octopus is tender.

7. 7

   Finish the stew by stirring in 0.25 cup of chopped fresh cilantro and 0.25 cup of chopped fresh parsley, along with the juice of 1 whole lemon before serving.