Octopus with chickpeas and petimezi - 7 Thalasses

Ingredients

• 1 kg of (7 THALASSES) octopus
• 3 onions finely chopped
• 80 g of extra virgin olive oil
• 160 g of petimezi (Greek grape syrup)
• 200 g chickpeas soaked in water for about 8 hours
• 50 g finely chopped spring onions
• 2 grains of allspice
• 2 bay leaves
• 5 g pepper
• 3 g salt
• 10 g fresh dill (optional)