Grind half a kilo of chickpeas. Add the water and boil over very low heat. Add two red hot peppers, bay leaves, fennel and anise. Boil and when the mixture starts to foam, remove the pot from the heat, skim the foam and place in a bowl with the flour and knead. As the chickpeas re-boil, skim the foam again and add more foam to the mixture. Repeat 2 – 3 times. This makes the yeast. Cover, set aside for a few hours until it rises. Knead the yeast with the flour and hot water and prepare the dough. For the filling, boil the red pumpkin, drain very well, and add the myzithra cheese, cooked onions, pepper, peppermint, oil, cinnamon and sugar. It becomes a spicy filling. Cut the dough in small balls and roll out to small round pies. Spread the filling in all the pies and close triangularly.