Heat the oil in a large pot. Add the meat and cook for 4 minutes or until brown in color then add onion and fry until it's tender.
Add the lentil, tomato, chickpeas, water and MAGGI Chicken Stock cubes. Bring to a boil and simmer uncovered on low heat for 40 minutes or until meat and lentil are well cooked.
Add tomato paste, chili paste and spices (add more salt if needed) then simmer for additional 5 minutes, stirring irregularly. Remove from heat and serve.
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