Ingredients:
* 2 cups of dried chickpeas, soaked overnight or for at least 2 hours
* 1/4 cup of dried mint leaves (for garnish)

Red chutney:
* 1 red bell pepper
* garlic
* spicy peppers, chopped
* vinegar
* A few drops of water

Green chutney:
* 1/2 green bell pepper, chopped
* 4 jalapeños, chopped
* 5 garlic cloves, peeled
* A handful of fresh cilantro
* Salt to taste
* A splash of vinegar
* Water as needed

Recipe: here

Ingredients:
2 cups chickpeas
1.5 ml water
6 pcs regular potatoes washed well
Corn flour or corn starch 2 tablespoons
Some water
Corn flour or corn starch 1 teaspoon
(Pressure cook for 30-35 minutes)

Coriander Chutney:
1 chilli
1 lemon
2 cloves garlic
Some fresh coriander
1 teaspoon salt (to taste)
3 tablespoons vinegar

Roman eggplant chutney:
1 chilli
1 tomato
1 bell pepper
2 cloves garlic
3 tablespoons water
1 teaspoon salt (to taste)
1 lemon
3 tablespoons vinegar

Ingredients:
2 medium Potatoes (Organic)
1 can Organic Garbanzo Beans
1 1/2 bunch of Cilantro (Organic)
7 or 8 medium Garlic Cloves
1 cup Lime or Lemon Juice (Organic)
2 large Tomatoes (Grated)
1 cup White Distilled Vinegar
2 cups Garbanzo Bean Water
2 tsp red chili paste (I use the Harissa red chili paste from Trader Joe's)
2 Tbsps Kosher Salt (to taste)

Chickpeas: Soak 225 grams or 1 cup chickpeas in hot water for 5-6 hours or overnight. Cook in pressure cooker for 15-20 minutes. Add 1 Tbsp corn flour and some water. Cook for 1 minute to thicken the chickpeas.

Potatoes: Dice 2 small potatoes. Boil them for 5 minutes.

Green Chutney: Blend together 2 small tomatoes, 1 small red capsicum, 6-7 green chilies, 8-9 garlic cloves, 1 lemon and 5-6 garlic cloves. Blend tomatoes finely in a mixer grinder. Grind the rest of the ingredients coarsely. Mix them together. Add lemon. Another variant in this video.

Mixed Chutney (Lale Badakhshan): Shown in this video: 4 tomatoes, 2 handfuls of coriander (cilantro), 2 small red bell peppers, 6-7 green chilies, 2 Tbsp vinegar, 10 walnut halves, salt (to taste).

Serving: Serve some cooked chickpeas in a bowl. Add some cooked potatoes. Add green chutney and mixed chutney. Garnish with red chilli flakes and dried mint.

Boil some potatoes with turmeric powder. Dice them into medium sized pieces after boiling.

Cook 2 cups of chickpeas (soaked overnight) in pressure cooker.

Green Chutney: Blend together 1 handful mint, 2 garlic cloves, 2 green chilies and 1/2 cup water. Add juice of 1 lemon.

Red Chutney: Blend together 1 tomato, 1 green chili, 2 cloves.

Serving: Serve some cooked chickpeas in a bowl. Add some cooked potatoes. Add some green chutney and red chutney. Garnish with red chili flakes.

Chickpeas: Soak 2 cups of chickpeas overnight. Pressure cook with 1/2 tsp baking soda and some water for 15 minutes. Combine 2 Tbsp corn starch with 1/2 cup water. Mix well. Add to cooked chickpeas to make them thicker.

Potatoes: Boil some potatoes. Shred them after they are cooked.

Chutney: Blend together some tomatoes, chilies, red bell peppers, garlic, salt (to taste) & vinegar.

Serve: Serve some chickpeas in a bowl. Add some shredded potatoes on top. Add the chutney prepared above. Garnish with red chili flakes and any other chutneys we have at home.