Peel the potatoes, wash them thoroughly and cut them into cubes of about 2 cm. Peel and finely dice onions and garlic. Heat the oil in a large pot. Fry the onions, garlic and potatoes for about 5 minutes at medium heat.
Add tomatoes. Add 1 l of hot water. Season with salt, paprika powder, cinnamon and cumin, bring to the boil and simmer for 30-35 minutes.
In the meantime, rinse the beans and chickpeas in a sieve in cold water and drain them. Peel carrots and cut them into 2-3 mm thin slices. After about 10 minutes cooking time add carrots, beans and chickpeas to the potato and tomato mix and continue cooking.
Feta crumble. Wash coriander, shake dry, pluck off leaves, chop finely. Season stew with salt, pepper and sugar. Pour into deep plates or bowls and sprinkle with feta and coriander.