1.) Add the chopped potatoes to a medium heavy-bottomed pot and cover them with the vegetable stock. Bring the pot to a boil over medium-high heat. Adjust the heat to medium and continue boiling the potatoes until they are fork-tender, approximately 20-25 minutes.
2.) Drain the potatoes from the stock and put them in a large mixing bowl. Pour the coconut milk over the potatoes and begin mashing them with a sturdy whisk or potato masher. The consistency should be creamy.
3.) While the potatoes are boiling, prepare the stewed chickpeas. Add the oil and chopped onions to a saucepan and sauté over medium heat until the onions are translucent. Add the chopped garlic and reduce the heat to medium-low. Once the garlic is fragrant, add the tomato sauce, spices, and 7.5 ounces of water (fill approximately half of the tomato can with water).
4.) After 6-8 minutes, add the drained and rinsed chickpeas. Let the mixture simmer until the sauce begins to thicken, making sure to stir every few minutes to prevent sticking.
5.) To plate, add the coconut mashed potatoes and pair with the stewed chickpeas. Garnish with cilantro and enjoy!