Almond Free Moroccan-Spiced Crispy Bean Sprouts
Bean sprouts are one of those ingredients that rarely get a starring role, but a screaming-hot skillet and a bold North African spice blend change everything. The key here is getting the sprouts genuinely dry before they hit the pan — that extra step is what separates limp and steamy from golden, charred, and addictively crisp. Garlic-infused oil carries the heat beautifully, and blooming the cumin, coriander, smoked paprika, turmeric, ginger, and cinnamon directly in the pan unlocks a depth of flavor that smells absolutely incredible. A bright hit of lemon juice at the finish cuts right through the warmth of the spices and keeps the whole dish feeling fresh and lively. Scallion greens and cilantro scattered on top add color and a little herby lift that rounds everything out. The entire ingredient list is built around whole spices, fresh produce, and simple pantry staples — no nut-based garnishes, nut oils, or processed sauces that might sneak in hidden tree nuts. It's a fast, fiery side dish that punches well above its weight and works beautifully alongside grilled proteins or tucked into a grain bowl.
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Learn more →Ingredients
4 servings
- 3 tbsp garlic-infused oil, divided
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
- ¼ tsp cayenne pepper (optional)
- ½ tsp salt
- 1 lb (about 8 cups) fresh mung bean sprouts, rinsed and thoroughly dried
- 1 tbsp fresh lemon juice
- 3 scallions, green tops only, thinly sliced
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a small bowl, combine the cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, cayenne (if using), and salt. Stir until evenly mixed and set aside.
- 2
Pat the rinsed bean sprouts very dry with a clean kitchen towel or paper towels — any surface moisture will cause steaming rather than crisping.
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