Smoked potatoes with chickpea, feta and coriander

Serving: 4

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Directions

<h3>Smoky potatoes:</h3>
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
<h3>Filling:</h3>
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