Tamarind sprouts with shallots, peanuts and chickpeas
Tamarind sprouts with shallots, peanuts and chickpeas

Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, tamarind sprouts with shallots, peanuts and chickpeas. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Tamarind sprouts with shallots, peanuts and chickpeas is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Tamarind sprouts with shallots, peanuts and chickpeas is something that I’ve loved my whole life.

Tamarind and fennel seeds complement each other in this vegetarian dish from Uttar Pradesh, from BBC Good Food. Learn how to sprout chickpeas for maximum health benefits and improved flavour. Use sprouted chickpeas in hummus, curries, stews, and salads.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook tamarind sprouts with shallots, peanuts and chickpeas using 18 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Tamarind sprouts with shallots, peanuts and chickpeas:
  1. Take 600 g Brussels sprouts
  2. Take 400 g banana shallots
  3. Take 2 tins chickpeas (drained and rinsed)
  4. Take 2 tsp cumin
  5. Take 2 tsp ground coriander
  6. Get 1 tsp chilli powder
  7. Take 2 tbsp sunflower oil
  8. Make ready 3 tsp salt
  9. Make ready Tamarind dressing
  10. Get 2 tbsp sunflower oil
  11. Make ready 2 tbsp tamarind paste
  12. Take 2 tsp brown sugar
  13. Prepare Extras to serve it with
  14. Take Handful chopped salted peanuts
  15. Get Handful chopped coriander
  16. Get Sprinkle of garam masala
  17. Get Natural yoghurt
  18. Get Naan or flatbreads

Add palm sugar, garlic, ginger, shallot, turmeric, and lemongrass and crush to a paste. To sprout chickpeas, all you need is chickpeas, water, and time (about three to five days). Consider using organic chickpeas and keep in mind that Once the chickpeas have sprouted to the desired degree, give them a final thorough rinse and drain well. Any skins that have come loose can be picked.

Steps to make Tamarind sprouts with shallots, peanuts and chickpeas:
  1. Peel the shallots and chop in half. Lay in a large roasting tin.
  2. Remove the outer leaves of the sprouts, trim the stalk, wash thoroughly and cut in half.
  3. Add the sprouts, chickpeas, spices, oil and salt to the roasting tin and mix well.
  4. Roast in a preheated oven at 180C for 25 mins. Stir a couple of times throughout cooking and let any steam out of the oven. This will help them to crisp up.
  5. Mix the dressing ingredients together and add to the roasted vegetables. Mix up well and try to break up the shallots to coat in the dressing.
  6. Return the tray to the oven with your naan or flatbread for 5 mins.
  7. Serve up with a sprinkle of garam masala, peanuts, coriander and some yoghurt.

Sprouting chickpeas, (or any bean, grain, seed, and/or nut) is a fabulous idea. Legumes and grains have anti-nutrients inside of them which help protect them in nature but also make them difficult to digest. The process of sprouting neutralizes the anti-nutrients and also. Tamarind is naturally sour, and gets more intensely tangy the older it gets—yet it's still more nuanced than, say, lemon juice. Place the chickpeas, rice, shallots, garlic, parsley, rosemary, salt, and pepper in a large bowl, and stir to combine; set aside.

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