Heat two tablespoons vegetable oil in a heavy iron pot. Mix curry powder with 1/2 cup water. Add garlic, onion and pepper to hot oil and stir quickly, add the curry paste/blend and stir. Let the curry fry, stirring to prevent sticking until it leaves the bottom of the pan. Add the potatoes, and stir. Add 1/2 tsp salt, and stir again. Add the chick peas. Add 2 cups water and bring to the boil. Reduce heat to medium. Cook for 25 minutes or until the potatoes are breaking easily. Add the cumin and more salt if required. The mixture should have a thick soupy consistency. It should not be dry. Serve with Roti, pita bread, steamed basmati rice, or Moroccan rice.