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

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

Pair With Gaglioppo (Calabria) Octopus Comes With Its Own Braising Liquid: Just Put It In A Pot On The Stove Top, Turn On The Heat, And A Couple...

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