Preheat the oven to 220°C.

Line a baking tray with baking paper, drain and add the chickpeas, 1 tbsp cumin seeds, a generous glug of olive oil and a big pinch of flaky salt.

Mix well and place into the oven for 25 mins until golden brown and crunchy, shaking the tray a few times during cooking.

Finely slice the onion and add to a saucepan over a medium heat along with 100ml of olive oil. Allow to cook for about 7 mins until the onion starts to soften.

Finely slice the garlic and add it to the saucepan along with your remaining 2 tbsp of the cumin seeds as well as the harissa and tomato purée. Cook for another 2 mins.

Dice the potatoes into roughly 2cm cubes, add to the pan and mix well. Pour in the vegetable stock and bring to a simmer, cook for about 20 mins until the potatoes are soft but not mushy.

Finely chop the mint and stir through the yoghurt with a pinch of salt. Once the potatoes have cooled slightly, drizzle all over with the yoghurt, top with the crunchy chickpeas and and a handful of chopped coriander, if you like.

Eat with flatbreads or spoon over rice. Enjoy!