In a large cooking pot, over low-medium heat, add the virgin olive oil. Allow the olive oil to get hot, about one minute. Then add the diced red onions and garlic. Simmer the red onions and garlic over low-medium heat for 3-5 minutes or until the onions have become translucent in color.
Next, add the beef fondue, paprika, ground coriander, ground turmeric, salt, black pepper, and ground ginger. Using a spatula, mix the ingredients. Allow the beef to cook for 3-4 minutes, occasionally stirring, to brown the sides.
Then add the potatoes, carrots, zucchini, pumpkin, and tomato paste.
Immediately, pour boiling water on the vegetables until all the vegetables are covered in water. Using a wooden spatula, mix the ingredients. Then cover the cooking pot and let it simmer over low heat for 15 minutes.
After 15 minutes, remove the lid, and check on each vegetable by inserting a fork. If the fork smoothly goes into the vegetable, it is cooked. If the vegetable is cooked, remove it and put it aside on a clean plate for later. You might find that the potatoes and pumpkin are cooked, but the carrots and zucchini are not.
Afterward, cover the cooking pot again and allow it to simmer over low heat for another 15 minutes.
Once 15 minutes have passed, recheck the vegetables using a fork. Remove the cooked vegetables, and set them aside for later.
Add the chickpeas, stir, and cover the cooking pot. Let it simmer over low heat for another 15 minutes or unit the meat is cooked.
Next, separate the meat and chickpeas from the meat broth and set aside the meat, chickpeas, and meat broth.