Peel the potatoes, onion and garlic. Remove the seeds from the peppers. Finely chop the onion and garlic, and dice the potatoes, peppers and courgettes into 2 cm cubes. Finely chop the coriander.

Heat the oil in a frying pan, add the garlic and onion and fry until translucent. Add the tomato purée and fry briefly, then add the ground spices and fry briefly as well.

Pour in the saffron threads with the entire quantity of stock, and simmer for 5 minutes.

Purée the sauce with a hand blender. Add the potatoes to the sauce, cover and cook for about 15 minutes until just tender.

Then add the diced courgettes and peppers and cook over a low heat until tender.

Add the cooked chickpeas and bring to the boil again.

Season with salt and pepper and serve sprinkled with chopped coriander.