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Saute the onion, garlic and fresh ginger in the olive oil in a large pot until the onion is soft and translucent.
Add the dried spices and gently cook with the onions for a couple of minutes, then add all the vegetables and mix well.
Add the chickpeas and pour in the wine, then add the stock and tomato puree.
Cover and leave to cook gently for 40 - 50 minutes, stirring occasionally until the vegetables are tender and the stew has thickened. If need be you can add more stock and cook a little longer.
Season the stew with salt and pepper. Add the fresh coriander just before you serve.
Enjoy! notes: You can use stock cubes instead of a vegetable stock pot. I would add 3 or 4 for flavour. Any leftover stew can be kept in the fridge for a few days or frozen into portions.