This runs the risk of being Very Salty, but if you can avoid that fate, it is Very Tasty.

From Mark Bittman via Tex-Mix

1/4 cup olive oil, plus more for drizzling
2 cups cooked or canned chickpeas, as dry as possible
Salt and black pepper
4 ounces chorizo, diced
1/2 pound spinach, roughly chopped
1/4 cup sherry
1 to 2 cups bread crumbs.

Heat the broiler.

IndianFoodForever provides a good basic chaat recipe for ragada patties. I'd add more tomato and make them very finely diced.

For the Patties (can be done ahead):

3 Potato (Aloo)
1/4 tblsp Coriander Leaves (Dhania Patta)
1/2 tblsp Garam Masala
1/4 tblsp Cumin Seed (Jeera)
1/4 tblsp Turmeric (Haldi)
Bread crumbs
Oil

* Boil, peel and mash the potatoes well.
* Take the mashed potatoes into a bowl, add ginger garlic paste, dhania powder, jeera powder, turmeric powder and salt.

1 lb (450 gr.) Small "centroamerica" red beans.
1 small or medium onion
3 cups (700 ml) chicken broth
2 cups (350 ml) precocido / parbroiled white rice
½ teaspoon (2.5 ml) salt
1 Tablespoon (15 ml) vegetable oil 1-3 Tablespoon oil to fry the Gallo Pinto

Cover beans with water and soak overnight. Drain the beans and add fresh water to an inch (2.5-cm) above the top of the beans, salt, and bring to a boil. Cover the pan and reduce heat to very low simmer until beans are soft (~3 hours).

Soak overnight: 3 cups dried black beans 2 cups dried black-eyed peas 2 cups dried pintos Other beans as available

Rinse and cover with 2" of water add 32oz of veg stock salt port (4 slices of fatty bacon work well!) 2 cans diced tomatoes 2 jalapenos, chopped (or 1 scotch bonnet or habanero, left whole) 2 medium onions, diced 4 cloves garlic, minced
spices to taste (use a LOT, beans soak it all up):

salt
pepper
rosemary
thyme
cumin
chili powder or (better) powedered chipolte peppers
a dash each of:
allspice
paprika

bring to a boil, add:
1 cup green lentils