By Anto Cocagne and Aline Princet
Soak the dried beans and chickpeas in water for at least 4 hours, or overnight.
Drain the beans and chickpeas, then rinse them in clean water and drain again.
Cook the beans and chickpeas separately in covered pots of salted boiling water for 1 hour or until tender.
Peel and finely chop the onion. Finely dice the tomatoes and capsicum. Peel and grat