Peel and finely dice the garlic and onions. Heat the oil in a large pot. Sauté the minced meat for about 5 minutes, crush it with a spatula and season with salt. Add onions, garlic and chilli to the minced meat and fry briefly.
Stir in the tomato paste, sweat briefly. Add the tomatoes, chop coarsely with a spatula. Add 250 ml water and stir in, season with salt, pepper and sugar. Add cinnamon sticks and simmer for about 15 minutes, stirring several times.
Put the chickpeas and beans in a sieve, rinse, drain and add to the chilli. Wash the parsley, shake dry. Pluck off leaves and chop finely. Stir parsley, except for a little bit for sprinkling, into the chili, season with salt, pepper and cinnamon.
Stir yoghurt until smooth. Arrange chilli with yoghurt, sprinkle with remaining parsley. Serve with rice.