Portuguese octopus stew with chickpeas, chorizo and eggplant | Vancouver Observer

Ingredients

• 1 medium octopus, about 3 pounds/5 pounds
• 6 bay leaves
• 3 long eggplants, washed, trimmed and cut into 3/4-inch pieces
• 2 small cans of Chickpeas rinsed and dried
• 2 tablespoons of olive oil
• 1 large onion chopped onions
• 1 large red peeper diced
• 2 tablespoons chopped garlic
• 2 crushed bay leaves
• 1/2 pound chorizo sausage, sliced 1/4-inch thick
• 2 cups white wine
• 2 pounds fresh tomatoes grated
• 2 quarts of chicken stock
• Pinch of crushed red pepper
• 2 tablespoons chopped fresh coriander
• 2 tablespoons chopped parsley
• 2 tablespoons black olives sliced and pitted
• 3 tablespoons of extra virgin olive oil (for drizzling over the stew)
• Salt and pepper