Wholefood Dry Toasted Chick Pea Mung Bean Sprouts
Prep time
Cook time
Total time
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.
Author: Edward Daniel
Recipe type: Main
Cuisine: Vegan
Serves: 4
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
- Marinade the chickpeas in the lime juice and zest, paprika, matcha and oregano for a couple of hours.
- 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.
- Garnish with the chives.
- Serve.
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EthiVegan by Edward Daniel
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Love.
Edward x
Edward Daniel | Vegan Chef
Edward is the Vegan Advocate
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