Chickpeas soak in water for 10-12 hours then washed in several waters by friction between both hands to peel scales. Pour in water and bring to boil on medium heat with half the onion, finely chopped and 1-2 tbsp oil. As is tender chickpeas, add the meat, cut into medium-sized pieces. After boiling of chickpeas add roux made from the remaining oil, the rest of the chopped onion, flour and paprika. After the addition of roux dish add salt and boil for another half hour. Remove from heat and sprinkle with chopped parsley.