Black Pepper Free Moroccan-Spiced Crispy Bean Sprouts
Bean sprouts might seem like a humble ingredient, but a screaming-hot skillet and the right spice blend transform them into something genuinely craveable — golden at the edges, tender in the middle, and loaded with warm, complex flavor. The spice mix here leans into cumin, coriander, smoked paprika, turmeric, ginger, and cinnamon, which means you get that deep, layered Moroccan-inspired character without a single crack of black pepper anywhere in the bowl. For anyone who needs to avoid that particular spice — whether for sensitivity, a medical reason, or a strict elimination protocol — it can feel like bold, exciting food is suddenly off the table. This dish proves otherwise. The key to getting that satisfying crunch is drying the sprouts completely before they hit the pan; any lingering moisture will steam them soft instead of crisping them up. A finishing hit of fresh lemon juice and scallion greens brightens everything and keeps the dish feeling light despite all that savory depth. Serve it immediately straight from the pan while the edges are still crackling.
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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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