Recipe and styling by Illanique van Aswegen
Photograph by Adel Ferreira
Add 5ml (1 tsp) olive oil to a potjie over moderate coals. Add 300g baby corn, 200g peeled baby carrots and 200g button mushrooms, and fry, 2 minutes. Whisk together 50g brown onion soup powder and 1L (4 cups) cold water, and pour it over the vegetables. Drain 1 x 410g tin chickpeas, but reserve the liquid. Add the chickpeas, 200g fresh peas and 60ml (4 tbsp) couscous, and simmer, 15 – 20 minutes. Season with salt and freshly ground black pepper to taste. Blitz 45ml (3 tbsp) of the reserved chickpea liquid with 10ml (2 tsp) Dijon mustard, 10ml (2 tsp) vinegar and 5ml (1 tsp) finely chopped garlic with a stick blender until smooth. Continue blitzing, while slowly adding 125ml (½ cup) olive oil. Blitz in 15ml (1 tbsp) chopped basil and season with salt and freshly ground black pepper to taste. Serve the potjie topped with a little of the sauce and garnish with basil leaves.
This dish can also be made on the stovetop. Simply place all of the ingredients in a heavy-based pot and cook over medium heat, 10 – 15 minutes, until the vegetables are tender.