Spiced Chickpea Spinach Stir Fry With Coconut Rice Recipe

About this recipe

This Spiced Chickpea & Spinach Stir-Fry with Coconut Rice is the perfect blend of flavor, nutrition, and ease. Featuring protein-rich chickpeas and fresh spinach, this dish comes alive with aromatic Indian spices like cumin, coriander, and chili powder. The coconut rice complements the stir-fry beautifully with its creamy sweetness, making it a satisfying vegetarian dinner option. With 36g of protein and 920 calories per serving, this meal is ideal for refueling after a busy day or a gym session. Easy to prepare in just 35 minutes, it’s a go-to recipe for weeknight comfort cravings. Whether you're looking for a wholesome dinner or a batchable meal, this dish ticks all the boxes while delighting the senses with its bold flavors and textures.

Ingredients

• - DELI QUINOA/BASMATI RICE 1KG
• 500 g Whole Farm Premium Kabuli Chana (Big Size)
• 200 g Spinach (Palak)
• 1 pack (200 g) Wow! Coco Fresh Grated Coconut
• 200 ml Mustard Oil
• 110 g Unpeeled Garlic Cloves
• - Ginger Powder
• 100 g Mix Seeds
• - Red Chilli Powder
• - Coriander Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 500 G Preserved Dried Salted Black Beans
• 250 ml Real Thai Unsweetened Coconut Milk
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 250 ml Keya Lemon Juice
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the rice and soak it in water for 10 minutes while preparing the other ingredients.
2. 2. Heat 1 tablespoon of oil in a pan and sauté the minced garlic and ginger powder for about 1 minute until aromatic.
3. 3. Add the chickpeas to the pan along with the Suhaana Dal Makhani Spice Mix, chili powder, coriander powder, and cumin seeds. Stir well to coat the chickpeas evenly.
4. 4. Toss in the spinach and cook for 2-3 minutes, stirring occasionally, until the spinach wilts and combines with the chickpeas.
5. 5. Sprinkle rice flour over the mixture and stir to thicken the texture slightly. Add preserved dried salted black beans for an umami boost.
6. 6. In a separate pot, combine the soaked rice, coconut milk, 100ml water, and a pinch of salt. Bring to a boil, then lower the heat and simmer until the rice is fully cooked and fluffy.
7. 7. Squeeze lemon juice over the chickpea-spinach stir-fry and give it a final stir.
8. 8. Plate the coconut rice and top it with the spiced chickpea-spinach mixture.
9. 9. Garnish the dish with an optional sprinkle of coriander leaves or a dash of chili powder for extra flavor.