Soak chickpeas in cold water for 5-6 hours. Cut meat in 30-40 g pieces and sear in vegetable oil. Add diced carrots, sliced onions and tomatoes. Saute until vegetables are tender. Combine meat and vegetables with drained chickpeas, add water and boil for 50-55 minutes. Then add diced potatoes, salt, spices and cook until done. To serve, garnish with chopped greens.