Potato, Green Chilli and Olive Tagine

1 kilogram waxy red potatoes, scrubbed and cut into large chunks
3 tablespoons olive oil
1 onion, sliced
2 carrots, peeled and roughly chopped
1 teaspoon each ground coriander, cumin, ginger, turmeric and paprika
pinch of chilli flakes
3 cloves garlic, crushed
grated zest 1 lemon
1 tablespoon honey
2 bay leaves
4-6 long green chillies
1 cup large green olives
1 x 400 gram tin crushed tomatoes
1 x 400 gram tin chickpeas, drained and rinsed
2 cups chicken or vegetable stock or water
sea salt and freshly ground pepper

To serve
plain yoghurt
toasted pumpkin seeds
ground paprika
coriander