Brown chickpea curry, oil free and fiber rich

A variation to brown chickpea curry with no oil and more fiber. The trick to no oil is cooking in water!

And the psssst secret to more fiber is adding the strained leavings from your green juice! Fiber does not have calorie content and at the same time provides satiety.

The mystical ingredients...

Brown chickpeas - 2 cups (soaked overnight)

Clove - 1

Cinnamon - 1 small stick

Cumin seeds - a few

Curry leaf - a handful

Onion - 1

Ginger - 1/2 inch

Garlic - 4 cloves

Green chili - 1

Coriander powder - 1/2 tsp

Kashmiri chili powder - 1/2 tsp

Salt - 1/4 tsp

Coconut, grated - 1/4 cup

Fiber - 1 cup

Water - 1 cup

The magical technique

Pressure cook brown chickpeas in water and a tad of salt. Drain excess water and set aside.

Heat up a nonstick saucepan. Toast the cumin seeds, clove and cinnamon stick. Cast in chopped onion, minced ginger-garlic-chili and toss them around. After a few minutes, add a few splashes of water and stir. The onion will soften. Now add in coriander powder, chili powder and salt. Sautee till the raw smell of the spices vanish. Cast in coconut and fiber. Stir around for a few minutes. Allow to cool. Grind to an almost fine paste with 1 or 2 splashes of water.

Warm up the saucepan again. Throw in cooked chickpeas and ground mishmash. Add water depending on favored gravy consistency. Merge. Cook on low heat for 5 minutes for the flavors of the masala to fuse in with the chickpeas. Serve with steaming basmati rice and let your hair down!

The fiber remnants of green juice :-)