Super simple, but it tasty, super savoury. Multiple options. Doing the potatoes under the grill makes it easier to get a good even crispy finish compared to in the pan and without using tonnes of oil.
One of my favorite cookbooks at the moment (I collect them so we have a few) is Perfect Plates in 5 Ingredients by John Whaite and recently we ate the chickpeas cooked with chorizo and cider, a marvelously savoury dish.