Recipe: Wholefood Dry Toasted Chick Pea Mung Bean Sprouts – #Vegan #Nooil

Wholefood Dry Toasted Chick Pea Mung Bean Sprouts

 

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Prep time

2 hours 15 mins

Cook time

4 mins

Total time

2 hours 19 mins

 

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

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.

3.5.3226

EthiVegan by Edward Daniel

What future would you like to paint? What I say is that it is possible to lead a fulfilling life by going within, living in alignment, letting go of the past and thriving on a vegan diet.

If you want to uncover your purpose and live a more enriching life, why not purchase my book “Essence: The Beginner’s Guide to Veganism”?

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Love you all.

Edward x

Edward Daniel | Servant to Humanity | Second Wave | Chef | Digital Information and Media Solicitor | Author | Poet | Presenter | Former Chair, The Vegan Society