For dry chickpeas. Soak chickpeas overnight. Boil in a saucepan for 1 hour.
Place cooked chickpeas and peas in a large saucepan.
Peel potatoes, cut into cubes. Place in saucepan.
In a small saucepan, heat the olive oil, fry the finely chopped onion and garlic, add the grated ginger, heat for a couple of minutes. Add spices and tomatoes.
Add cilantro, flour, mix thoroughly and remove from heat.
Salt the vegetables in a saucepan if necessary, pour over the sauce and put on a slow fire. Cook 30 minutes.
Enjoy your meal!