Chickpea curry, No oil, fibre rich

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The integrals...

Chickpeas - 1 and 1/2 cup (soaked overnight)

Water - for boiling chickpeas + additional 1/4 cup

Carom seeds - a pinch

Ginger - 1/2 inch

Garlic - 4 cloves

Green chili - 2 

Fibre remnants from green juice - 3/4 cup

Salt - 1/4 tsp

Kashmiri chili powder - 1/4 tsp

Coriander powder - 1/2 tsp

Garam masala - 1 tsp

Celery leaves - a few

The formula...

Pressure cook the chickpeas in water with a bit of salt. Drain excess water. Set aside.

Mince green chili, garlic and ginger. Heat a deep-bottomed steel pan and throw in carom seeds. After 3 seconds, cast in green chili, ginger and garlic. Saute for a few seconds. Just before it starts to stick to the pan, add in a splash of water. Stir around for a minute. Add in salt, chili powder, coriander powder, garam masala and a drizzle of water. Mix until the raw smell of the masalas diminish. Add in the strained fibre remains of green juice. Stir to intermingle well.

Cast in cooked chickpeas and unify everything. Garnish with chopped celery leaves.

A sketch by my daughter.