To roast bell peppers, preheat oven to 220 degrees, place slightly oiled bell peppers in the oven on a baking tray for 15 minutes on each side
Cook the pasta in water as instructed on the package.
Blend the bell pepper and chickpea in a food processor. Keep it as smooth or crumbly as you like. Set aside.
Heat oil in a skillet.
Fry the onion and garlic.
Add salt, paprika, black pepper and oregano. Mix well.
Add the chickpea and bell pepper mixture, tomato paste and mix well.
Cook on a high flame for a minute or 2.
Add the cooked pasta into the sauce.
Sprinkle some basil leaves if you like!