Chestnut Free Moroccan-Spiced Crispy Bean Sprouts
These crispy bean sprouts are a bold, aromatic side dish that brings the warmth of North African spice blends to a humble ingredient most people overlook. A generous blend of cumin, coriander, smoked paprika, turmeric, ginger, and cinnamon coats every sprout in deep, layered flavor, while a hit of lemon juice and fresh scallion greens brighten everything up at the end. The real trick here is getting the sprouts completely dry before they hit the pan — that step is what separates a soggy stir-fry from the golden, charred edges that make this dish so satisfying. Cooking over high heat in garlic-infused oil and leaving the sprouts undisturbed for those first two minutes is the key to that irresistible crunch. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of chestnuts and any other nut-based ingredients, relying entirely on spices, fresh produce, and oil to build its incredible depth. It comes together fast and serves beautifully as a side to grilled proteins or tucked into a grain bowl. Once you taste how much flavor a handful of pantry spices can bring to bean sprouts, you'll wonder why you ever ignored them.
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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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