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Here are the ingridients that are needed to prepare a yummy Tamarind sprouts with shallots, peanuts and chickpeas:
- Provide 600 g of Brussels sprouts.
- Get 400 g of banana shallots.
- You need 2 tins of chickpeas (drained and rinsed).
- Provide 2 tsp of cumin.
- Get 2 tsp of ground coriander.
- Provide 1 tsp of chilli powder.
- You need 2 tbsp of sunflower oil.
- You need 3 tsp of salt.
- Provide of Tamarind dressing.
- Prepare 2 tbsp of sunflower oil.
- Provide 2 tbsp of tamarind paste.
- You need 2 tsp of brown sugar.
- Get of Extras to serve it with.
- You need Handful of chopped salted peanuts.
- Take Handful of chopped coriander.
- Get of Sprinkle of garam masala.
- Provide of Natural yoghurt.
- Use of Naan or flatbreads.
Ready with the ingridients? Here are the sequences on preparing 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..
Use sprouted chickpeas in hummus, curries, stews, and salads. Use raw and cooked sprouted chickpeas in hummus, curries, stews, salads and Buddha bowls or snack on them raw. I must admit that the first. 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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