Ingredients:
2 kg octopus
4 tablespoons brown sugar
1/4 cup tomato sauce
2 tablespoons barbecue sauce
2 tablespoons Worcestershire sauce
2 tablespoons brown vinegar
9 medium tomatoes
2 tablespoons balsamic vinegar
2 tablespoons water
2 tablespoons mint, chopped
2 x 300 grams cans chickpeas, rinsed, drained
1/4 cup mint, chopped, extra
1/4 cup coriander, chopped

Directions:
Discard heads and beaks from octopus; cut octopus in half. Combine octopus, half the sugar, sauces and malt vinegar in large bowl; mix well. Cover, refrigerate for at least 3 hours or until needed.
Halve tomatoes length-ways. Combine tomato, balsamic vinegar, remaining sugar, water and mint in large flameproof baking dish; bake, uncovered in 180 degree C (Gas mark 4) oven for 45 minutes or until tomato is soft.
Remove tomato from dish, cover to keep warm. Add chickpeas to pan juices in same dish; simmer, uncovered for about 3 minutes or until mixture is thickened slightly.
Meanwhile, drain octopus; discard marinade. Cook octopus, in batches, on heated oiled griddle (or grill or barbecue) until just tender; combine with extra mint and coriander. Serve octopus with roasted tomatoes and chickpeas.