Smoked potatoes with chickpea, feta and coriander

Smoky potatoes:

• Line a frying pan with foil and fill with the wood chips. Carefully light the chips until smoking. Brush the potatoes with a little olive oil and season well. Place the potatoes into the bamboo steamer and sit over the frying pan cover well and leave on a low heat to steam the potatoes, until tender, for about 2 hours. Make sure the steamer fits well on the frying pan.
• Once the potatoes are done, slice vertically and open slightly and remove a little of the potato to form a case.
• Heat the oil in a frying pan and sauté the garlic and chilli for a few seconds. Add the tomatoes and toss to combine and cook slightly.
• Mix in the chickpeas, paprika and season.
• Spoon the chickpea mixture into the opening of the potato and sprinkle with the feta and coriander

Filling:

• 10ml (2 tbsp) olive oil
• 1 garlic clove, finely chopped
• 1 green chilli, seeded and finely chopped
• 250g (1 punnet) Rosa tomatoes, halved
• 180g tin chickpeas, drained and rinse
• 5ml (1 tsp) paprika
• Salt and freshly ground black pepper, to taste
• 40g feta, crumbled
• 30ml (2 tbsp) fresh coriander, finely chopped