Use a mortar and pestle to lightly pound the garlic cloves until almost at a paste-like consistency, then in a medium-sized pot over medium-high, heat 2 tablespoons of olive oil and fry the garlic for 30 seconds or so until fragrant.

Reduce the heat to medium-low, pour the canned chickpeas and brine into the pot, add the salt and ground cumin, stir to combine, and add a little water if needed to ensure the chickpeas are completely covered.

Cook the chickpeas for 45 minutes or so until they’ve softened, adding water and stirring as needed. At around 30 minutes, use a fork or potato masher to mash around a quarter of the chickpeas; taste, and season with more salt or cumin if needed.

While the chickpeas are cooking, make the salad by tossing the chopped cucumbers and tomatoes, and diced shallot and radish, with the fresh herbs. Mix the lemon juice and extra virgin olive oil together and pour half onto the salad and combine.

When the chickpeas are soft, remove them from the heat, allow them to cool a little, so they’re somewhere between room temperature-ish and warm-ish then spread them thickly onto a large serving plate.

Drizzle the remaining lemony olive oil on top of the chickpeas, sprinkle on a little more ground cumin on if you like, use a large serving spoon to spread the salad on top, and serve immediately while still warm with pita bread and dishes of radishes, olives and pickles.