Spicy potato & chickpea soup

This recipe is from my favorite cook book. I didn't change anything because it is very good recipe.
Book name is What's cooking One pot by Tom Kitch.

• 1 tbsp olive oil
• 1 large onion finely chopped
• 2-3 garlic cloves, crushed
• 1 carrot quartered and thinly sliced
• 12 oz potatoes, diced (2 medium)
• ¼ tsp ground turmeric
• ¼ tsp garam masala
• ¼ tsp mild curry power
• 14 oz can chopped tomato in juice
• 3¾ c. water
• ¼ tsp chili paste or 1-2 dashes tobasco
• 14 oz can chick peas rinsed and drained
• 3 oz fresh or frozen peas
• salt and pepper
• ¼ c chopped fresh cilantro to garnish

 Preparation Method

• 1. Heat oil in large saucepan over medium heat. Add onion and garlic and cook 3-4 minutes, stirring occasionally, unitl onions begin to soften.
• 2. Add the carrot, potatoes, turmeric, garam masala and curry power and continue cooking for 1-2 minutes.
• 3. Add the tomatoes, water and tobasco with a large pinch of salt. Reduce heat, cover and simmer for 30 minutes, stirring occasionally.
• 4. Add the chickpeas an dpeas to pan, continue cooking for about 15 minutes until vegetables are tender.
• 5. Tast the soup and adjust the seasoning.
• 6. Serve in warm soup bowls and sprinkle with cilantro.