Orecchiette with Octopus Ragù and Chickpea Purée

Ingredients

• 2 cups dried chickpeas, soaked in cold water for 24 hours, then drained
• 1 medium carrot, coarsely chopped
• 1 medium celery stalk, coarsely chopped
• 1 medium yellow onion, coarsely chopped
• 3 Tbsp. extra-virgin olive oil
• Kosher salt
• 2 Tbsp. extra-virgin olive oil
• 1 medium carrot, finely chopped
• 1 medium celery stalk, finely chopped
• 1 small yellow onion, finely chopped
• 10 oz. octopus tentacles, cut into 1⁄2-in. pieces
• 2 cups cherry tomatoes
• 1 cup fish stock
• 1 lb. uncooked orecchiette, preferably grano arso