Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, tamarind sprouts with shallots, peanuts and chickpeas. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Tamarind sprouts with shallots, peanuts and chickpeas is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Tamarind sprouts with shallots, peanuts and chickpeas is something which I have loved my whole life.
Meanwhile, mix the oil with the tamarind paste and sugar. Great recipe for Tamarind sprouts with shallots, peanuts and chickpeas. My version of a fabulous #vegetarian recipe from Rukmini Iyer's The Green Roasting Tin. It's also very easy to make it #vegan by using coconut yoghurt instead.
To get started with this recipe, we have to first prepare a few ingredients. You can have tamarind sprouts with shallots, peanuts and chickpeas using 18 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Tamarind sprouts with shallots, peanuts and chickpeas:
- Prepare 600 g Brussels sprouts
- Take 400 g banana shallots
- Prepare 2 tins chickpeas (drained and rinsed)
- Make ready 2 tsp cumin
- Prepare 2 tsp ground coriander
- Make ready 1 tsp chilli powder
- Prepare 2 tbsp sunflower oil
- Make ready 3 tsp salt
- Get Tamarind dressing
- Prepare 2 tbsp sunflower oil
- Make ready 2 tbsp tamarind paste
- Prepare 2 tsp brown sugar
- Prepare Extras to serve it with
- Prepare Handful chopped salted peanuts
- Make ready Handful chopped coriander
- Prepare Sprinkle of garam masala
- Make ready Natural yoghurt
- Make ready Naan or flatbreads
Meanwhile, in a small unoiled saucepan, toast the nuts over medium heat, stirring or tossing often, until lightly browned. In a small bowl, whisk together all of the ingredients for the dressing, and set aside. In a large salad bowl, toss the chickpeas, mixed greens, and shallots or red onion with the dressing. Place noodles in a medium heatproof bowl.
Instructions to make Tamarind sprouts with shallots, peanuts and chickpeas:
- Peel the shallots and chop in half. Lay in a large roasting tin.
- Remove the outer leaves of the sprouts, trim the stalk, wash thoroughly and cut in half.
- Add the sprouts, chickpeas, spices, oil and salt to the roasting tin and mix well.
- 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.
- 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.
- Return the tray to the oven with your naan or flatbread for 5 mins.
- Serve up with a sprinkle of garam masala, peanuts, coriander and some yoghurt.
In a large salad bowl, toss the chickpeas, mixed greens, and shallots or red onion with the dressing. Place noodles in a medium heatproof bowl. For the Tamarind Dipping Sauce: In a medium saucepan, heat the oil over medium heat until shimmering. See recipes for Shallot, Anchovy, Caper & Garlic Pasta too. Craft your healthy grocery list with fresh food from Sprouts Farmers Market!
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