0 Ratings
- 6 Servings +
4 medium PEI russet potatoes, scrubbed
salt
1 medium red onion, small dice
1 can chickpeas, drained and rinsed (540 ml)
2 medium tomatoes, chopped
0.25 cup fresh lime or lemon juice
0.5 cup finely chopped cilantro or parsley
2 garlic cloves, minced
0.5 tsp ground coriander
0.5 tsp ground cumin
0.25 tsp cayenne pepper
0.25 tsp granulated sugar
Add potatoes to a large pot, fill with water, covering potatoes by at least 3-inches, season with salt. Bring to a boil over high heat and once boiling, reduce heat to medium and let simmer for 20 – 25 minutes until potatoes are tender when pierced. Drain and set aside until they are cool enough to handle. Peel potatoes and cut into ½-inch pieces.
Add potatoes and remaining ingredients to a large bowl, mix thoroughly, season with salt. Set aside at room temperature for 30 minutes to allow flavours to blend. Serve at room temperature or chilled.
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