After soaking your chickpeas you'll notice they have doubled in size, boil them for 40 minutes or until soft. Remove from heat.
FOR THE CURRY
Heat a 1/4 cup of oil in a large pot and fry the onions until slightly browned on the edges, add the spices the tomato paste and capsicum fry for 15 minutes on low allowing the spices to toast.
Add the cooked chickpeas and toss evenly in the spice mix for about 7 minutes, add tomatoes, half a cup of water and cover, allow to cook for 40 minutes on low allowing the tomatoes to break down and turn into a thick sauce.
After cooking, allow curry to rest for 4 hours before serving.