Heat the oil in a large sauce pan over medium heat.
Add the onion and cook until soft, around 5 minutes.
Add the carrots and potato and cook for 10 minutes more.
Stir in cayenne, paprika,ginger,salt,pepper,cumin,cardamom and tomato paste.
Add the chickpeas and water and bring it to a boil.
Reduce the heat and simmer, covered until the vegetables are tender (around 30 minutes).
About 10 minutes before serving stir in the green peas and taste to adjust seasonings.