Wholefood Dry Toasted Chick Pea Mung Bean Sprouts

by Edward Daniel

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:
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
  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.

 

 

You may also like

Leave a Comment

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.