Heat the oven to 200°C / 180°C fan. Wash the potatoes and cut into roughly 2 cm pieces. Peel the onion and cut it into wedges.

Put the potatoes and onion on a roomy roasting tray. Toss with half the olive oil and half the salt and pepper. Roast for 20 minutes, turning once.

Drain and rinse the chickpeas. Wash the tomatoes and cut into chunky pieces. Peel and finely slice the garlic, then strip the thyme leaves from their stalks.

Add the chickpeas, tomatoes, garlic and thyme to the tray with the remaining oil, salt and pepper. Toss carefully and spread into a single layer.

Roast for another 20 minutes, until the potatoes are tender, the tomatoes have softened and the chickpeas are hot. If the potatoes need longer, return the tray to the oven until tender. Serve with the tray juices.