Wash and soak brown chickpeas for overnight (about 8 hours).
Darin the excess water from brown chickpeas and transfer to the instant pot. Add salt and water. Put the lid on and turn knob to sealing position. Set to pressure cook on high for 30 minutes. If you are cooking in a pressure cooker it will take about 35-40 minutes after the pressure builds up. In a standard stove top top, it will take more than an hour.
Once the timer goes off, release pressure and open the lid. Take out half of the brown chickpeas along with the liquid. You can freeze the remaining half for later use. If you do not wish to make extra, reduce the brown chickpeas, salt and water quantity to half.
Finely dice the onion, sweet peppers (or paprika) and tomato. Transfer then to a bowl and mix. Keep aside.
Thinly slice the green chili and fresh coriander. Keep separate from other veggies.
Heat a pot or skillet on medium heat. Add the olive oil. Once the oil is hot, add the cumin seeds and sliced green chili. Sauté for 2 minutes.
Add the boiled brown chickpeas along with the liquid. Mix and sauté for about 2 minutes.
Add half of the chopped onion, sweet peppers and tomatoes, reserving other half for later. Also add the chaat masala. Sauté for about 3 minutes.
When most of the liquid has gone, switch off heat. Transfer to a serving bowl.
Add the remaining half of the chopped veggies (reserved earlier), green chutney, yogurt and chopped coriander. Mix to combine. Serve.
