1. Process the chickpeas, but leave a little lumpy.
2. Chop the onion, garlic, bell pepper, and bring to a skillet, over medium heat, until golden brown.
3. When the onion is translucent, add the chickpeas and mix.
4. Add the rest of the ingredients, mix, and cook for 5 more minutes.
5. Lay the lids out on a surface and put a little filling in the center of each one.
6. Close the empanadas and transfer them to a greased baking sheet.
7. Bake at 325ºF for approximately 30 minutes.
8. Check the doneness making sure they are golden brown.