10 Steps/Instructions:
 

Step 1: In a pot, heat olive oil on medium. Add onion, shallot and red pepper and cook until onions are translucent. Approximately, 3-4 minutes.

Step 2: If you have a dry, harissa spice. Add it to a small bowl with minced garlic and a tbsp or so of olive oil. Mash together until mixture is nice and moist. 

Step 3: Quarter your baby potatoes and chop up your garlic. You can use whatever potatoes you want, I just happened to have a tri-colour blend.

Step 4: Add potatoes, ginger and your garlic, harissa mixture to the pot. Stir until the spices evenly coat your potatoes.

Step 5:  Add tomatoes and stir. Bring to a simmer.

Step 6: Add broth and chickpeas. Stir and bring to a boil. Cover and reduce to simmer.  At this stage, you can let it cook until the potatoes are tender, approximately 30 minutes. Or you can let it cook for as long as you like adding more broth if it starts to look dry.  The longer you let it cook, the tastier it gets.

Step 7: When you think you're ready to eat this deliciousness.  Pour in the coconut milk in the pot. (You may need to give the coconut milk a nice whisk in another bowl before tossing it in, it tends to separate into paste and liquid in the container it comes in. I usually do this step 5 minutes before ready to eat.
 

Step 8:   Add the cilantro (I chop the stems too, they also have flavour and nutrients, okay fine, I'm too lazy to pick the leaves off and finely chop them... but they do hold tons of flavour!) .

Step 9:  Give the pot a nice stir, add salt and pepper to taste.

Step 10:  Ladel into a bowl, top with fresh chopped cilantro and a lime wedge and serve!