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


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

Ingredients:
  • 1/2 cup dried ceci beans (chickpeas)
  • Kosher salt
  • 2/3 cup extra virgin olive oil, plus more for finishing
  • 6 cloves garlic, smashed with the side of a knife
  • Rind of 1/2 lemon, zested into strips using a vegetable peeler
  • 2 bay leaves
  • 1 (3- to 4-pound) octopus, defrosted, if frozen, and rinsed
  • 1 head escarole (about 12 ounces), cored
  • 3 celery stalks, thinly sliced
  • 3 to 4 Calabrian chiles, stemmed and minced
Directions:
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Rank

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