Soak chickpeas in cold water for 5-6 hours. Put meat through a meat-grinder and place in a mixing bowl. Add pre-soaked rice, raw egg, salt and pepper. Make large meatballs and set aside. Chop onions and saute in a frying pan until brown. Then add sliced carrots and tomatoes, continue sauteing. Transfer sauteed vegetables to a soup kettle, add water and bring to the boiling point. Add cooked or canned chickpeas and cook until they are just tender. Then add the formed meatballs. Finally, cut peeled potatoes into thin slices and add to the kettle with salt and seasoning to taste.