Easiest Way to Make Quick Red Spinach Stir Fry with Chickpeas & Coconut

Hey everyone, it's Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, Recipe of Award-winning Red Spinach Stir Fry with Chickpeas & Coconut. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Red Spinach Stir Fry with Chickpeas & Coconut, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Red Spinach Stir Fry with Chickpeas & Coconut delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Red Spinach Stir Fry with Chickpeas & Coconut using 12 ingredients and 3 steps. Here is how you cook that.

#dinner - Any type of greens is very healthy and nutritious. They need to be incorporated in our meal for a well balanced diet. So here is a simple and an easy Red Spinach stir fry where I also added some boiled chickpeas and fresh grated coconut for some added flavour. I like to relish with plain steamed rice, but you may also have it with chapati.

Ingredients and spices that need to be Make ready to make Red Spinach Stir Fry with Chickpeas & Coconut:

1. 3 bunches Red Spinach washed rinsed & chopped fine
2. 1/2 cup boiled Chickpeas
3. 3 tbsp fresh grated Coconut
4. 3 tbsp mustard oil
5. 1 tsp nigella seeds kalonji
6. 1/4 tsp asafoetida
7. 2 green chilies slit
8. 1 onion chopped
9. 3-4 cloves garlic chopped
10. to taste salt
11. 1/2 tsp turmeric powder
12. 1 tsp roasted cumin powder

Steps to make to make Red Spinach Stir Fry with Chickpeas & Coconut

1. Heat 2 tbsp. oil in a pan. Temper with nigella seeds, asafoetida and green chilies. Saute for a few seconds.
2. Add the onion and garlic. Stir fry till light brown. Now add the chopped greens, boiled chickpeas and all the dry spices.
3. Mix everything well and cook, covered on a low flame till done. Switch off the flame. Add the coconut and the remaining mustard oil. Give it a stir and serve with rice or chapatis.

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