medium PEI russet potatoes, scrubbed
medium red onion, small dice
can chickpeas, drained and rinsed (540 ml)
medium tomatoes, chopped
cup fresh lime or lemon juice
cup finely chopped cilantro or parsley
garlic cloves, minced
tsp ground coriander
tsp ground cumin
tsp cayenne pepper
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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