Middle Eastern Batata Harra Chickpea Salad

Peel the potatoes and cut them into small 1.5–2 cm cubes. Heat 2 tablespoons of extra virgin olive oil in a pan, then add the potato cubes. Fry over medium heat for 15–18 minutes until golden brown and crispy on all sides. In the last 2 minutes, stir in half of the finely chopped garlic, the ground cumin, and the chili flakes, along with a little salt and pepper, so the aromatic spices infuse the potatoes (batata harra style).

Drain the canned chickpeas, rinse thoroughly with cold water, and gently pat dry with paper towels. In a clean pan or alongside the potatoes, roast the chickpeas in 1 tablespoon of olive oil for 4–5 minutes until slightly toasted and lightly crisp on the outside.

Meanwhile, prepare the fresh vegetables and herbs: halve or quarter the cherry tomatoes, dice the cucumber, and finely slice or dice the red onion. Wash, dry, and finely chop the fresh coriander and fresh parsley.