Samp&Beans/Chickpeas with a lot of twist

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As it goes, my eyes see a recipe and my brain starts thinking what to serve with it, which then evolves into something else and ultimately it ends up in the shop buying ingredients for a week’s worth of meals. Today the brain said “you need chickpeas” with Moroccan meatballs and when in the shop I saw good old fashioned stamp mielies (samp) which I haven’t had in years and it all ended up in this dish.

I served it with the Moroccan Meatballs from the recipe book Drizzle & Dip by Samantha Linsell  page 137 and it is utterly delicious( and beautiful of course).

Watermelon on the side goes well with the dish.

Basic Chickpea dish/salad whith Samp-can be served hot or cold

1 green pepper diced

2 cloves of garlic diced

1 onion

Olive oil

1 tin chickpeas

Juice of 1 lemon

Fresh coriander

Feta to taste (I left this our this time)

I added two cups cooked samp & beans

Fry the onion, green pepper and garlic in olive oil. Add the chick peas and fry some more.

Add the samp & beans and feta (if you want).

Dress with lemon juice (lots), black pepper and olive oil and fresh coriander

Photo: Tara

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6 thoughts on “Samp&Beans/Chickpeas with a lot of twist

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