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Drain chick peas. Place them with onion in saucepan, add 4 cups cold water and bring to boil. Cover cook 10 minutes. Meanwhile, season beef with salt and pepper, brown in oil on all sides Add scallions and garlic, cook 2 minutes. Add tomato paste, spinach, celery, parsley, artichokes, carrots and paprika, simmer 5 minutes. Add entire contents of chick pea pot to simmering meat. Bring to boil, cover, simmer 1 1/2 hours. 30 minutes before serving, add pasta and chiles. 5 minutes before serving, add peas and cilantro.
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