Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until they are translucent, about 5 minutes.
Stir in the minced garlic, sweet paprika powder, and caraway seeds, cooking for an additional minute until fragrant.
Add the beef cubes to the pot, brown on all sides for about 8–10 minutes. Season with salt and black pepper.
Incorporate the diced carrots and red bell pepper into the pot and stir to combine.
Pour in the beef broth, add the bay leaves, and mix in the tomato paste. Bring to a gentle simmer, then reduce the heat to low.
Cover the pot and let it cook for about 1.5 hours, stirring occasionally, until the meat is fork-tender.
Add the chickpeas and let it simmer uncovered for another 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Taste and adjust seasoning, if necessary. Remove the bay leaves before serving.
Serve warm in deep bowls, garnished with fresh parsley and a dollop of sour cream, if desired.
