Finely chop the onion and garlic.
Peel and cut the beetroot into quarters. Chop the stems and leaves.
Wash and cut the carrots in half lengthwise and then slice into approximately 1mm thick slices.
Cut the potatoes in half.
Roughly chop the tomatoes.
Heat the oil in a pot over medium heat, and add the bay leaf and peppercorns.
Add the chopped onions and garlic and fry until soft.
Add the coriander seeds, followed by the tomatoes.
Fry the tomatoes for 2 minutes, then add the beetroot, vegetable stock and salt. Cover and bring to a hard boil, then reduce heat to simmer and cook for 15 minutes or until beetroot is almost cooked. You can check this by poking the beetroot with a knife; if it goes through easily, it is almost cooked.
Now add carrots and potatoes and cook for a further 10 minutes or until the potatoes are cooked. Check in the same way you checked beetroot.
Now add the beetroot stems and rose harissa and simmer for another 10 minutes uncovered over medium-low heat.
If you plan to use crispy chickpeas for garnish, mix the boiled chickpeas, a dash of oil and cumin powder or the choice of your spice, and roast in the oven at 180ºC for 10 minutes on a baking tray/sheet pan.
To serve the stew, add a dollop of yoghurt and the crispy chickpeas for texture. Both the yoghurt and chickpeas are optional but highly recommended for flavour balance and texture.