Fry the onion in olive oil until soft.
Add the garlic, ginger and spice mix and cook until the spices release their aroma.
Add the chopped tomatoes and the cup water.
Add the potatoes (quartered), chickpeas, peas and carrots, bring to a boil and put the lid on.
Turn the sauce down and simmer for 45 minutes, occasionally stirring.
Cook until potatoes are fluffy and the stew is thick or desired consistency. I left on the hob after I turned heat off for a further 45 minutes but this is optional.

1 carton chickpeas
1 carton chopped tomatoes
1 red onion
3 cloves minced garlic
1 teaspoon minced fresh ginger
1 teaspoon paprika
1 teaspoon fenugreek
1/2 teaspoon black pepper
1/4 teaspoon cinnamon
1 teaspoon cumin
1/4 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon cayenne (or to taste)
1 cup frozen green peas
2 medium carrots
3 red potatoes
2 tablespoon olive oil
1/2 teaspoon salt (or to taste)
1 cup water