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Saute onions, garlic and ginger in a small amount of water or stock on medium-low heat about 5 minutes until they start to soften and the liquid is almost evaporated.
Add the spices and cook with the onion mixture for another minute.
Add the tomato paste and coconut milk. Stir to combine.
Add chickpeas, potatoes, and the whole can of diced tomatoes including the juice.
Cover and simmer until the potatoes are tender, about 25 minutes. Add the frozen peas for the last 5 minutes. Stir to combine.
Serve topped with yogurt, bananas, chopped almonds or raisins and mango chutney.