Cut the chili pepper and bell pepper in halves and remove seeds and pith. Cut them into smaller pieces.
Roast the pieces of bell pepper in a hot skillet until the skin starts to turn black.
Mix bell pepper, chili pepper, garlic cloves, and cumin to a smooth sauce in a blender or with a stick blender. Flavor with salt and lemon juice. Add some leftover bread and mix it with the sauce if it’s too watery.
Preheat the oven to 480ºF / 250ºC. Rinse the chickpeas and let them dry on a paper towel.
Mix the chickpeas with the rest of the ingredients. Roast them on a piece of parchment paper for 20 minutes, or until they have a nice color.