Peel and dice the potatoes into even cubes. Rinse the chickpeas under cold water and allow to drain.

In a pot, heat olive oil over medium heat. Add diced onion and sauté until soft, about 5 minutes. Stir in minced garlic and cook for another minute.

Add cumin, coriander, and cinnamon to the onion mixture. Stir constantly for about 1 minute until fragrant.

Combine diced potatoes and chickpeas with the spice mixture. Add chopped dried apricots and enough vegetable broth to cover the mixture.

Increase the heat to boil, then reduce to low, cover, and simmer for about 30 minutes, stirring occasionally.

Once potatoes are tender, remove from heat and let rest uncovered for about 5 minutes. Garnish with fresh herbs and pomegranate seeds before serving.