Cut onion into small cubes. In a saucepan, deep frying pan, or thick-bottomed pan, fry the onion in vegetable oil until soft. Three minutes will be enough. The fire is active.
The weight of already peeled vegetables is given.
Cut the bell pepper into a slightly larger cube than the onion. Pour it into the pan with the onion, stir and simmer the vegetables under the lid for 5-7 minutes, stirring occasionally.
Cut the tomatoes like peppers, add to the pan, mix the vegetables and simmer them under the lid for 7-10 minutes. Reduce the heat to moderate.
Add the minced chicken to the vegetables and mix thoroughly, breaking the minced meat into pieces. Simmer all together for five minutes.
Pre-boiled (or canned) chickpeas pour into a saucepan with vegetables and minced meat.
Season the dish with paprika (smoked will be very appropriate), garlic powder, salt. Add tomato paste. Stir, reduce the heat to low, cover the pan and cook the chickpeas with vegetables and minced meat for another five minutes. Turn off the heat and let the dish brew for fifteen minutes. Everything is ready!
The thickness of the dish can be adjusted to taste by adding vegetable broth, tomato juice or water. Although when stewing, the vegetables themselves give enough juice. I put tomato paste more for color – autumn tomatoes are not so bright.