1. Drain the chick peas. Cover with fresh water, bring to the boil and boil fast for 10 minutes. Reduce the heat, cover and simmer for 40 minutes. Drain and reserve the stock.
2. Heat the oil in a pan and fry the onion, garlic and cumin seeds for 5 minutes. Add the potatoes, chick peas and spices and cook for 3-4 minutes.
3. Pour over 3/4 pint (450ml) reserved stock. Cover and simmer for 25-30 minutes. Add the raisins, cook for a further 3-4 minutes, stir in the almonds, check the seasoning and serve hot.