Instructions
Step 1
Make the chickpea purée: To a medium pot, add the chickpeas, carrot, celery, and onion and enough water to cover by 2 inches. Turn the heat to high to bring to a boil, then turn down to simmer until the chickpeas are very soft, about 2 hours.
Step 2
Meanwhile, make the octopus ragù: To a large pot over medium heat, add the oil, carrot, celery, and onion and cook, stirring frequently, until the vegetables are tender, about 5 minutes. Stir in the octopus, tomatoes, and fish stock, turn the heat to simmer, cover, and cook until the octopus is tender, about 1 hour.
Step 3
Transfer the chickpeas along with their cooking liquid to a food processor. Add the oil and pulse until smooth. Season to taste with salt.
Step 4
Make the pasta: Bring a large pot of generously salted water to a boil. Cook the orecchiette, stirring occasionally, until al dente, 8–10 minutes. Strain the pasta, then transfer to the pot of ragù. Stir to coat and remove from the heat.
Step 5
Divide the chickpea purée evenly among 4–6 pasta bowls, top with the orecchiette, and serve warm.