Chicken Free Moroccan-Spiced Crispy Bean Sprouts
Bean sprouts are so often an afterthought — a pale, watery garnish on the side of a takeout container — but this recipe treats them like the star they deserve to be. A screaming-hot skillet and thoroughly dried sprouts are the secret weapons here, coaxing out a golden, lightly charred crunch that feels almost addictive. The spice blend is where things get really exciting: cumin, coriander, smoked paprika, turmeric, ginger, and cinnamon bloom together in garlic-infused oil for a warm, complex hit that smells incredible the moment it hits the pan. A bright squeeze of lemon juice at the end cuts right through the richness, and the fresh scallion greens and cilantro add a pop of color and freshness that makes the whole dish feel restaurant-worthy. Every single ingredient here is plant-based and straightforward, so there's zero guesswork about what's in your bowl. It comes together in one pan and moves fast, which makes it perfect as a bold side dish or a light main piled over rice or flatbread.
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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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