Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the chickpeas and vegetables for fire-roasting by combining 2 cans (800g total) drained and rinsed chickpeas, 2 large (300g each) red bell peppers cut into large chunks, and 1 large (200g) red onion quartered in a large bowl.

2. 2

   Drizzle 3 tablespoons of olive oil over the chickpea and vegetable mixture, then season with 2 teaspoons of smoked paprika, 1 teaspoon of peri-peri powder, 1 teaspoon of ground cumin, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, tossing thoroughly to ensure an even coating.

3. 3

   Arrange the seasoned chickpeas, bell peppers, and onion directly onto a braai grid or in a heavy-bottomed cast iron pot set over medium coals of a fire, turning occasionally for 15-20 minutes until they are tender and slightly charred, creating a smoky flavour.

4. 4

   While the vegetables are roasting, soak 1 cup (200g) samp in cold water if not already soaked overnight, then drain and boil with 3 cups (750ml) of fresh water and 0.5 teaspoon of salt in a separate pot over the fire or stove until tender, approximately 45-60 minutes.

5. 5

   Transfer the fire-roasted chickpeas, bell peppers, and onion into a large cast iron pot (potjie) with 1 additional tablespoon of olive oil, adding 1 can (400g) of diced tomatoes and 500ml of vegetable broth, then simmer gently over low coals for 30 minutes, allowing the flavors to meld.

6. 6

   Stir in 100g of roughly chopped baby spinach into the potjie, cooking for an additional 5 minutes until the spinach has wilted, then taste and adjust seasoning as needed.

7. 7

   Serve the smoky peri-peri chickpea potjie hot alongside the cooked samp, garnished with fresh coriander if desired.