Soak the rice and chickpeas overnight in separate bowls with water. Drain and blend together with 2 cups of water until you achieve a smooth masa consistency. Set aside.

Season the pork and chicken pieces with salt, black pepper, cumin, and garlic. In a large pot, heat 2 tablespoons of vegetable oil and brown the meats on all sides. Remove and set aside.

In the same pot, sauté the diced onions, bell peppers, and garlic until softened, about 5 minutes. Add the tomato paste and cook for 2 minutes, stirring constantly.

Return the meats to the pot along with the diced potatoes, carrots, and peas. Add enough water to cover and simmer for 30 minutes until meats are tender. Season with salt, pepper, and paprika.

Prepare the plantain leaves by passing them briefly over an open flame or hot burner to make them pliable. Cut into rectangles approximately 12x14 inches.

To assemble each tamal: Place two plantain leaf pieces in a cross pattern. Spread about 1 cup of the rice-chickpea masa in the center, creating a rectangle.

Add a portion of the meat mixture (both pork and chicken), vegetables, and one hard-boiled egg half in the center of the masa.

Fold the plantain leaves over the filling, first the sides, then the top and bottom, creating a secure packet. Tie with kitchen twine.

In a large steamer pot or stockpot with a steamer insert, arrange the tamales standing upright. Add water to just below the steamer level.

Steam the tamales for 2 hours, checking occasionally to ensure water hasn't evaporated. Add more hot water as needed.

Remove tamales carefully and let rest for 10 minutes before serving. Serve hot in their plantain leaf wrapping.