I could literally eat this very single day!!! The marinade becomes the juice that the chickpeas and potatoes are cooked in and it’s BEAUTIFUL!!! There’s a lot of lemon in the sauce and mixed with everything else, it’s impossible to describe just how tasty it is. The key to success is to cook it long enough for the chickpeas to get crunchy.
900g floury potatoes (I use Maris Pipers and they work well and I just chuck in as many as I fancy really!)
3-5 lemons juiced
16 whole cloves garlic
150ml olive oil
1.5 tsp soft light brown sugar
3 tsp mayonnaise
1 tsp Harissa paste
1 tbsp tomato purée
2 x 400g tin of chickpeas (NOTE: if you’re a meat eater you can replace one of the tins of chickpeas with chicken breasts)
Salt and pepper
Peel and cut the potatoes into chunks, drain the chickpeas.
Mix all of the other ingredients together in a large oven proof dish, I use a large Pyrex dish that I can put into the oven, then add the potatoes and chickpeas and mix it all together well.
Put a lid on it and put it in the fridge for 24 hours.
The next day, preheat the oven to 180C in a fan oven. Cover the dish with foil and cook for 45 then remove the foil and cook until the potatoes are crispy and cooked through and the chickpeas get crunchy.