Heat 2-3 tbsp. olive oil in a non-stick pan over medium heat

Add onion and garlic and cook for about 2-3 minutes or until the onion becomes translucent

Add drained and washed chickpeas and cook for another 2 minutes

With the backside of a wooden spoon or with a fork, gently press down the chickpeas to crush them open. This gives the sauce a chunky texture plus the inside of the chickpeas absorb sauce way better than the outside

Then, add dried dill, dried oregano, chili powder, tomato paste, crushed or sieved tomatoes and 100ml water or pasta-cooking water (if you’re cooking your pasta at the same time)

Stirr well until everything is well combined. Reduce heat to low, cover pan with a lid (if you have one) and let everything simmer for 10 minutes, stirring occasionally

After 10 minutes, add 1 tsp. pepper and about one handful of capers (this depends on how much you like the taste of capers – I love them and add all the capers from the jar)

Let that cook for another 2 minutes

Then, add the juice of 1/2 lemon and salt to taste (the capers are quite salty though so don’t add too much salt at once)

Mix in your favorite cooked pasta

Optional: If you want to have a more “fishy tuna taste” you can either add 1 tbsp. flaxseed oil per person to your finished pasta dish (flaxseed oil is often described to taste quite fishy) or add 1-2 finely ground Nori sheets to your sauce while it simmers

ENJOY!