Chickpea and Potato Salad

A delightful variation on the common potato salad.

Serves 6
Preparation: 1 hour 20 minutes (plus soak chickpeas overnight)
Hands-on: 20 minutes
Hands-free: 1 hour

INGREDIENTS

1 cup (200g) dried chickpeas
2 medium potatoes, cubed
Salt and oil
2 tbsp oil
1 clove garlic, crushed
2 tsp ground cumin
1 large tomato, chopped
1 small chilli, chopped
2 tbsp fresh coriander, chopped
2 tbsp lime juice
1 tsp sugar

INSTRUCTIONS

Soak chickpeas overnight. Drain and place in a large saucepan with enough water to cover. Bring to the boil for 15 minutes; reduce heat and simmer for about 1 hour or until chickpeas are tender. Drain and rinse.
Meanwhile, rub potato cubes with a little salt and oil; bake in 180 degees oven until just soft (about 20 mins).
Heat oil in large frying pan. Add potato, garlic and cummin; cook until potato is golden-brown (about 5-10 minutes). Remove from heat; cool to room temperature.
Combine chickpeas, potato mix and remaining ingrediants in large bowl. Toss gently and chill before serving.

Enjoy!