Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   vegetable oil
   4      small         cinnamon sticks
   4                    bay leaves
   1      teaspoon      cumin seeds
   1      large         onion -- finely chopped
   1      teaspoon      garlic -- crushed
   1      15 ounce      ca chopped tomatoes
   3      tablespoons   sharwood's hot curry paste
   2      15 oz cans    chick peas -- drained
   4      ounces        potato -- diced
     1/4  pint          water
   2      tablespoons   lemon luice
   4      tablespoons   coriander leaves -- chopped
                        salt to taste

Preparation:

1. Heat the oil and fry the cinnamon, bay leaves and cumin seeds for 1 minute. 2. Add onion and garlic, fry until golden brown. 3. Add chopped tomatoes, curry paste and salt. Fry for a further 2-3 minutes 4. Stir in chick peas, potatoes and water. Bring to the boil,cover and simmer for 15 minutes or until potatoes are cooked. Stir in the coriander and lemon juice. Garnish and serve with rice. Follow with a fruit crumble.