Peel and finely dice onions. Heat oil in 9-liter pot and fry onions until golden brown. Cut the turkey cutlets into small pieces and fry them as well.
Meanwhile, peel the carrots and potatoes and cut into bite-sized pieces. Add to the pot with the chopped tomatoes. Season.
Wash the chilies and cut them with kitchen scissors directly into the pot. Fill with water, bring to a boil and let everything simmer for 10-15 minutes.
Now wash the zucchini and cut into slices about 2 cm thick, rinse the chickpeas and simmer both for another 10 minutes.
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