Harissa-roasted Chickpeas and Potatoes  – Sabato

Ingredients

• 1 large red onion
• 2/3 cup chardonnay vinegar
• 1 tsp castor sugar
• Sal de Añana salt flakes
• 1/3 cup warm water
• 4-5 medium sized Agria potatoes, washed and chopped into chunks
• 3-4 tbsp Julie Le Clerc Harissa
• 4 tbsp Pons traditional extra virgin olive oil
• 325g El Navarrico chickpeas, drained
• 100g Zany Zeus feta
• Coriander chopped roughly