Cut the pork into pieces and put to boil for 10 minutes in boiling water. Then drain well and dry. Heat oil in a deep pot on the stove and fry the chopped onions.
Take them off and in the same oil, fry the meat. Add the crushed bay leaf and a ladle of the broth from the meat. Allow to simmer until the meat softens completely. If necessary, add a little more broth.
Separately, boil the chickpeas, which you've pre-soaked in water the night before. Add the cooked chickpeas to the semi-cooked meat, along with the onions. Season to taste and stir in the tomato paste.
Finally, mix the finished kebab with the other spices. Serve the Armenian kebab with a garnish of fried and then boiled, seasoned bulgur.