Roughly chop bell peppers. Peel and finely chop onion and garlic.
Heat olive oil on high heat in a pot. Add minced beef and roast for about 5 minutes until crumbly and browned.
Add onion, bell peppers, chickpeas and garlic, reduce heat to medium and roast for another 5 minutes, stirring occasionally. Season with ras el hanout, chili and salt.
Add canned tomatoes and 200ml (1 cup) water. Let cook on medium heat for about 15 minutes, stirring occasionally.
Top with parsley and pomegranate seeds if you like and serve.