In a crock brown the meat with chopped onions, add salt, pepper and half the chopped bouquet of aromas.
Apart from the bulghur washed under running water and let soak for 15 minutes in cold water. Then add the chickpeas, peeled and chopped tomatoes, paprika and keep the other ingredients. Then transferred into the pan also bulghur with its soaking water, stir well and continue cooking over low heat for about 60 minutes. When cooked, sprinkle with remaining chopped bouquet of aromas and serve.