Lupin Free Moroccan-Spiced Crispy Bean Sprouts
Crispy, golden-edged bean sprouts tossed in a warm Moroccan spice blend make for one of those side dishes that genuinely surprises people — it's bold, aromatic, and ready in minutes. The key move here is getting the sprouts completely dry before they hit the pan, so they char and crisp instead of steaming into a soggy pile. A screaming-hot skillet and a hands-off two minutes of contact time do the heavy lifting, giving you those irresistible caramelized edges. The spice blend — cumin, coriander, smoked paprika, turmeric, ginger, and cinnamon — blooms right in the garlic-infused oil before coating every sprout, so the flavor goes deep rather than just sitting on the surface. A squeeze of lemon and a scatter of scallion greens at the end cut through the richness and keep everything bright. Lupin flour and lupin-based ingredients have a way of sneaking into spice blends and packaged seasonings, but here you're building your own blend from single-ingredient spices, so there's nothing hidden to worry about. Serve it straight from the pan while it's still crackling — this one doesn't wait.
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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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