In the evening, soak chickpeas in a mixture of water and 1 teaspoon of baking soda. 

The following day, you boil the chickpeas for 10 minutes, discard the water, and add a whole onion to a fresh pot of water. 

Then, boil the chickpeas and onion for another 30 minutes or until they become soft.

While the chickpeas are cooking, prepare the peppers by grinding the roasted peppers and chop the onion and peppers. In a separate pot with hot oil, you fry garlic and thyme before adding the meat and you saute it on high heat. 

Once the meat is browned, remove it and fry the onions and peppers.

Then, you add the pepper paste and fry it before adding the puree of the roasted peppers. 

Finally, you add the meat and broth from the chickpeas until it's covered, and let it simmer on low heat for about 30 minutes.

To finish the dish, season it with salt and pepper before adding the cooked chickpeas. 

Continue to simmer the dish until both the meat and chickpeas become tender. 

At the end, turn the heat off, add fresh oregano, cover the pot, and let it rest for half an hour.