Here is another Zimbabwean inspired dish; sumu chickpea and orzo pasta with roasted butternut squash. Sumu sauce is a tomato based sauce made with smoked paprika, African bird’s eye chilli and plenty of garlic and ginger. This plant based dinner is full of peri peri flavour; so yes, you can get your weekly dose of spice without venturing out for a cheeky Nando’s.
The ingredients
I’ve used maggi liquid seasoning to add some complexity and umami flavour to the sauce. Maggi seasoning is ubiquitous in African cooking. I always think back to growing up and watching family and friends add splash after splash to jollof rice and well, any dish requiring it really. It honestly seemed like liquid gold. It’s funny to think now that you can buy it at any Tesco.
I’ve used butternut squash and bell peppers to make this a hearty vegan meal. Both veggies are naturally sweet and compliment the rich, savoury hot sumu sauce. Orzo pasta is a tad underrated here in the UK. When cooked, orzo pasta retains a firm bite, making it an ideal carb for a filling meal. Paired with the nutty chickpeas, sweet squash and peppers, both vegans and non vegans alike will enjoy this meal.
So, what is sumo sauce?
Sumu sauce is a tomato based sauce made with smoked paprika, African bird’s eye chilli and plenty of garlic and ginger. Make sure to use good quality tomatoes for an intense umami hit.
I love sumu sauce for it’s versatility. I often pour it over my tofu as a marinade, or otherwise use it as a dip for chunky roasted chips and toasted pitta. Rich and smoky, sumu sauce elevates any dish it’s added to. To finish I have toasted desiccated coconut to achieve the perfect roasted, sweet flavour. For a simple salad, I’ve julienned a cucumber and dressed it in a light lime-balsamic dressing.
Leave a comment and let me know how you get on making sumu chickpea and orzo pasta. I would love to see your creations over on instagram!
More south african inspired recipes
Chakalaka, bean and tomato relish
Aubergine with harissa, roasted chickpeas and saffron rice
Sumu chickpea and orzo pasta
Ingredients
- 1 butternut squash
- 1 red bell pepper
- 1 yellow bell pepper
- 3 tbsp rapeseed oil
- 1 tbsp dried thyme
- 1 tbsp paprika
- 1 tsp fresh ginger finely grated
- 1 tsp garlic granules
- Salt and pepper to season
- 2 x 400g tinned chickpeas
- 250 g orzo pasta
- 20 g dessicated coconut
- 1 tsp sugar
For the sumu sauce
- 1 onion
- 4 garlic cloves
- Thumb of ginger
- 1 red chilli
- 1 bird’s eye chilli
- 1 x 400g tinned plum tomatoes
- 1 tbsp vegetable oil
- 1 tsp smoked paprika
- 1 tbsp maggi liquid seasoning
- 1/4 tsp salt
- Small handful fresh basil leaves roughly torn
Instructions
- Add the squash and bell peppers to a large ovenproof dish. Pour over the oil, herbs and spices and season with salt and pepper. Combine the ingredients, then place the dish in the oven and roast for 30 minutes at 200C / 180 fan.
- Meanwhile prepare the sumu sauce. Roughly chop the onion, garlic, ginger and chillies (keeping the seeds*). Add the ingredients to a food processor along with the tinned tomatoes. Blitz for 30 seconds until the mixture resembles a paste like texture.
- Heat the oil in a saucepan. Pour in the tomato sauce and add the smoked paprika, maggi seasoning and salt. Bring to a boil, reduce the heat and simmer for 10 minutes. Turn off the heat and scatter throughout the torn basil leaves.
- Add the orzo pasta to a pan of boiling water and cook for 7 minutes. Drain well and leave to one side. Drain the chickpeas and rinse well.
- Add the coconut and sugar to a frying pan over a moderate heat. Toast until golden, approximately 3 minutes.
- Remove the vegetables from the oven. Add the orzo pasta, chickpeas and sumu sauce to the dish and mix well. Serve onto plates and garnish with basil and the sweetened coconut.
great!
Brill dinner, even my non vegan hubby was impressed. Just the right amount of spice too!