Preheat oven to 425°F (220°C).

Heat 1 tablespoon of olive oil in a pan over medium heat.

Add diced onion and ground beef/lamb to the pan.

Cook until the meat is browned, breaking it up with a spoon.

Season the meat with salt, pepper, and half of the bahrat spice mix.

Transfer the cooked meat mixture to a large bowl.

Stir in the cooked rice, slivered almonds/pine nuts, and raisins.

Grease a roasting pan with a lid (or cover with aluminum foil) using the remaining 2 tablespoons of olive oil.

Place the whole chicken in the prepared roasting pan.

Turn the chicken to coat it evenly with the olive oil.

Carefully stuff the chicken with the prepared meat and rice mixture.

Position the chicken breast side up in the pan.

Spread the crushed garlic clove evenly onto the skin of the chicken.

Pour the tomato puree evenly over the chicken.

Sprinkle the remaining half of the bahrat spice mix over the tomato puree.

Scatter the cooked chickpeas around the base of the pan, mixing them slightly with the tomato puree.

Season the chickpeas with salt and freshly ground pepper.

Cover the roasting pan tightly with a lid or aluminum foil.

Bake in the preheated oven for 1 to 1.5 hours, or until the chicken is fully cooked and the juices run clear when pierced with a fork.