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.