📋 Instructions

1. 1Heat the oven — Set the oven to 425F (220C) and slide a rack into the middle position. Let it fully preheat for 10 minutes so the potatoes hit a genuinely hot pan.
2. 2Season the potatoes — Toss the halved potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, and half the paprika and cumin on a rimmed baking sheet. Arrange them cut-side down in a single layer.
3. 3Roast until golden — Roast for 22 to 25 minutes, until the cut faces are deep golden brown and a knife slides into a potato with no resistance. You should hear a faint crackle when you pull the pan out.
4. 4Crisp the chickpeas — Push the potatoes to one side, add the remaining oil and the chickpeas, then sprinkle on the rest of the paprika, cumin, and the garlic powder. Stir and roast 12 to 15 minutes more, until the chickpeas are blistered and rattling around the pan.
5. 5Wilt the greens — Pull the pan out and scatter the greens over the hot chickpeas and potatoes. Return it to the oven for 3 to 4 minutes, just until the leaves collapse and turn glossy dark green.
6. 6Whisk the tahini sauce — While the greens wilt, whisk the tahini, grated garlic, and lemon juice in a small bowl; it will thicken and look broken, which is normal. Add 3 to 4 tablespoons cold water a splash at a time, whisking until the sauce is smooth and pourable, then season with salt.
7. 7Plate and drizzle — Spoon the potatoes, chickpeas, and greens into shallow bowls, drizzle generously with tahini sauce, and shower with parsley. Taste a potato with sauce before you carry the bowls out, and adjust salt if needed.