Chop the potatoes and carrots into bite sized pieces and the onion into small pieces.
Add a dash of olive oil into a medium-sized saucepan and add the onions. Saute for a few minutes until they go translucent, and then add the garlic, potatoes, carrot and spices. Stir for a few minutes until well coated and then add the chilli and vegetable stock. Add the tinned tomatoes and let simmer for about 20-30 minutes.
Once it is at a good consistency and the potatoes and carrot are cooked, add the chickpeas, and then simmer for a further 5 minutes or so.
Serve on top of rice and garnish with spring onion.
Recipe by Robyn Birkin | Female Business Coach at https://robynbirkin.com/chickpea-stew/