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 tin chickpeas
Juice of 1 lemon
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