Finely dice the chili pepper, onion, and garlic. Mash half of the chickpeas.
Heat olive oil in a pan and fry cumin seeds for few seconds, followed by finely diced onions, garlic, and chilies. fry for couple minutes until onions become translucent and fragrant.
Add capers and the can of diced tomatoes. Measure a fill of water in the empty can and add that to the sauce too. bring to simmer and add mashed chickpeas.
Add salt, curry seasoning mix and black pepper. cook for approx. 10 minutes until tomatoes are cooked and soft.
Add the remaining chickpeas and blend until smooth with a stick blender. Slowly bring back to simmer and cook for couple of minutes. If the sauce is too thick for your liking add a little water to thin it.
Taste test and adjust seasoning to your liking.
Finish with an excellent quality extra virgin olive oil before serving.
