Turkey Free Moroccan-Spiced Crispy Bean Sprouts
These crispy bean sprouts are a bold, aromatic side dish that brings the warm, layered flavors of North African cooking to a humble ingredient most people overlook. A high-heat sear in garlic-infused oil gives the sprouts serious golden edges and a satisfying crunch, while a bloom of cumin, coriander, smoked paprika, turmeric, ginger, and cinnamon coats every strand in deeply fragrant spice. The technique is simple but the results feel genuinely impressive — this is the kind of dish that makes guests ask what you did differently. A squeeze of fresh lemon at the finish cuts through the richness and brightens everything up, and the scallion greens and cilantro add a pop of color and freshness right before serving. Since the whole dish is built around plants, pantry spices, and oil, there's no need to scan labels or worry about hidden animal proteins sneaking in. It comes together fast in a single skillet or wok, making it an easy weeknight addition or a standout contribution to a larger spread. Serve it immediately while the sprouts still have that irresistible crispness.
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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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