Chop all your veggies. Heat oil in a Dutch oven (or a large pot) over medium heat.
Add onions to the pot and cook, stirring often, until fragrant and beginning to brown, 5 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
Add cumin seed, ground cumin, coriander, cinnamon, cardamom, curry powder and cook, stirring, until fragrant, 30 to 60 seconds.
Add potatoes, carrots, water and salt; bring to a simmer. Cover and cook for 10 minutes. Add chickpeas and tomatoes; stir to combine.
Bring the stew to a simmer. Reduce heat to low and simmer, partially covered, stirring occasionally and adding 1/2 cup water, if needed, until the potatoes are tender, 30 to 35 minutes. If using baby spinach, add when there are 5 minutes remaining in the cooking process. Stir in cilantro at the end.
Once you’re ready to eat, you can serve this with naan, rice or yogurt.