Spicy Chickpea Sprouts

Spicy Chickpea Sprouts

1 tablespoon vegetable oil
1/2 teaspoon cumin seeds
2 cups green chickpea sprouts
1/2 tablespoon ginger-garlic paste
1/4 teaspoon turmeric
1/2 tablespoon chana masala
1/2 teaspoon salt and black pepper to taste
1 tablespoon fresh lemon juice – optional

1) Wash chickpea sprouts and drain thoroughly. Set aside. In a medium-size skillet, heat the oil and add cumin seeds. As soon as cumin seeds start sputtering stir in the remaining ingredients except lemon juice and cook over the high heat for 8 to 10 minutes.
2) Add lemon juice and adjust the seasonings as needed. Remove from the heat and transfer to a serving bowl and garnish with freshly chopped coriander leaves if desired.

Yield: 4 servings.

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2 Comments on “Spicy Chickpea Sprouts”

  1. spice oils Says:

    I used to love Karmala from Avon they discontinued it. I love the smell sweet spicy morrocon smell. What perfume in United States do you recommend


  2. […] to match up with various herbs such as cilantro or basil.  Readers can refer to my posts on February 2, 2012  and April 10, 2012 which provide recipes for chickpea and aduki sprouts.  One of our family […]


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