Heat the oil in a large dutch oven. Add the meat and stir until all sides are lightly browned. Add the onions and cook stirring on high heat for a few minutes until the onions become transparent. Add salt and pepper and stir fry for a few minutes. Lower the heat, add ½ cup of water. Cover and cook on low heat checking to make sure it does not burn, adding a little bit of water at a time to keep cooking the meat, when the meat is almost cooked add the chickpeas, the shell pasta and 4 cups of water. Add the tomato paste and the pepper paste when it starts to boil. Add the lemon juice and cook on medium fire until the pasta is cooked .