This dish is wonderfully spicy without being too hot. I can happily eat it by itself but it also goes really well with steamed green veggies and pasta or rice.
- Preheat the oven to 180C/350F/gas mark 4.
- Chop the onion, pepper and garlic, and saute for a few minutes until the onion is transparent. Stir in the cumin, oregano and chili powder and cook for a couple more minutes. Keep stirring to ensure that nothing sticks to the pan. Remove from heat and set aside.
- Drain the chickpeas and either mash them by hand or liquidise in a blender. I always leave the mixture a little chunky to keep some texture.
- In a bowl stir together the chickpeas, onion mixture, bread crumbs, tomato paste and a few drops of hot sauce. Place this in a casserole dish and bake for 30 minutes.
- Serve hot and enjoy!