Cashew Free Moroccan-Spiced Crispy Bean Sprouts
Bean sprouts might seem like a humble ingredient, but a screaming-hot skillet and a bold North African spice blend transform them into something genuinely crave-worthy. The key is getting those sprouts bone-dry before they hit the pan — that extra step is what delivers the golden, slightly charred edges that make this dish so satisfying to eat. Garlic-infused oil carries the warmth of cumin, coriander, smoked paprika, turmeric, ginger, and cinnamon into every bite, with a bright hit of lemon juice right at the finish to pull it all together. The whole thing comes together in one skillet over high heat, which means minimal cleanup and maximum flavor. For anyone navigating tree nut allergies, this recipe is naturally free of the usual suspects — no sneaky nut oils, no blended spice packets with questionable additives, just straightforward pantry staples you can verify yourself. Scallion greens and fresh cilantro scattered on top add color and a little freshness that balances the smoky, earthy spices beautifully. Serve it immediately while the sprouts still have that irresistible crunch.
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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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