Cut potatoes into bite-sized chunks and add to salted, boiling water. Par-boil the potatoes for about 6-7 minutes.
While the potatoes are boiling, heat tomato purée, garlic, onion, cumin, water, paprika, salt and pepper in a separate saucepan over a medium-high heat. Allow to simmer for 15 minutes and stir regularly.
Heat oil in a large frying pan or skillet to medium-high heat.
Add par-boiled potatoes to pan and saute potatoes for about 15 minutes, ensuring to stir every 3-4 minutes so that they don't burn.
As the potatoes cook, continue to taste the tomato sauce and adjust as needed. Depending on your taste preference, you may wish to add oil, vinegar, or more paprika.
(OPTIONAL) Adjust the texture of the sauce as needed by adding a couple of additional tablespoons of water (or a small splash of non-dairy milk for a creamier sauce). Transfer to a blender or use a handheld immersion blender for a smooth, pureed sauce. Return to saucepan when blended.
Add chickpeas and stir well until heated through.
When potatoes are golden and crispy as desired, serve and top with the tomato-chickpea sauce and enjoy!

3 medium waxy potatoes
540 gram cooked chickpeas
2 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 onion, finely chopped (optional)
142 gram can of tomato puree
3/4 cup water
Salt and pepper, to taste
2 tablespoon neutral tasting oil (e.g. sunflower, canola, etc.)