Step 1: Soak the chickpeas/kabuli chana overnight Step 2: Pressure cook for 25-30 minutes, then let the pressure cooker cool down Step 3: Drain the water from the chickpeas and set aside Step 4: Soak the Soy chunks in hot water for 30 mins Step 5: Once done, drain the water and squeeze the water out slighly from the soya Step 6: In a mixer-grinder, pulse the soya once or twice to get a coarse texture Step 7: In a bowl, add the boiled chickpeas, soya and 9g of the Magic Mixx and mix well Step 8: