Place the potatoes in a pan of boiling water and then let them cook for about 10 - 15 minutes and drain.
Place the potatoes in a large pot and add the garlic, turmeric, coriander, cumin, chilli, smoked paprika, ginger, coconut milk, tomato purée and roasted red pepper sauce.
Bring to the boil, season with salt and pepper, then add the quinoa with 300ml boiling water.
Reduce the heat to a simmer, place the lid on and allow to cook.
Over the next 30 minutes, stir often to make sure nothing sticks to the bottom.
Halfway through cooking, add the chickpeas.
The Quinoa will be soft and fluffy.