Wholefood Dry Toasted Chick Pea Mung Bean Sprouts

Wholefood Dry Toasted Chick Pea Mung Bean Sprouts came about for two reasons – firstly, I was suitably reprimanded a couple of my close loving friends because I haven’t been consistent recently with my recipes – my mind having been focussed on writing my poetry books. And the second reason, I wanted an alternative to pasta in dish – and for me this comes by way of the bean sprouts. This is a quick and easy recipe.

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Serves: 4 Prep Time: 20 mins Cooking Time: 5 mins 5 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 250g cooked chickpeas
• 1 lime, juice and zest
• 1tsp paprika
• 1tsp matcha
• 1tsp oregano
• ½ inch fresh ginger, grated
• 250g mung bean sprouts
• Chives, few sprigs, chopped

Instructions

1. Marinade the chickpeas in the lime juice and zest, paprika, matcha and oregano for a couple of hours.
2. Place the marinated chickpeas in a wok with the ginger and mung bean sprouts and sauté for about three to four minutes over a medium heat.
3. Garnish with the chives.
4. Serve.