Cook the potatoes in boiling water for 10 minutes, or until tender. Drain.
Heat the oil in a frying pan and fry the chick peas, panch phoran and pumpkin seeds for two minutes. Season well. Add the carrots, spinach and potatoes, and cook for two to three minutes, or until the spinach has just wilted.
Whisk together the lemon juice and houmous, and toss into the chick peas. Season to taste.