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Before you jump to Tamarind sprouts with shallots, peanuts and chickpeas recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
The benefits of healthy eating are these days being given more publicity than ever before and there are good reasons for doing this. Poor diet is a contributing factor in diseases such as heart disease and hypertension which can put a drain on the economy. There are more and more campaigns to try to get us to follow a more healthy lifestyle and still it is also easier than ever to rely on fast, convenient food that is often bad for our health. It is likely that many people assume it will take so much effort to eat a healthy diet or that they have to make a large scale change to how they live. In reality, though, merely making a couple of small changes can positively impact day-to-day eating habits.
Initially, you should be very careful when food shopping that you don’t automatically put things in your shopping cart that you no longer want to eat. As an example, if you have cereal for breakfast, do you ever look to see what the sugar and salt content is before buying? Eating a bowl of oatmeal will provide you with the energy to face the day while protecting your heart at the same time. If you’d rather not eat oatmeal on its own, you can easily mix in fresh fruits that can provide other healthy nutrients and as such, one simple change to your diet has been achieved.
Obviously, it’s easy to start incorporating healthy eating into your life.
We hope you got insight from reading it, now let’s go back to tamarind sprouts with shallots, peanuts and chickpeas recipe. You can have tamarind sprouts with shallots, peanuts and chickpeas using 18 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook Tamarind sprouts with shallots, peanuts and chickpeas:
- Prepare 600 g Brussels sprouts
- Get 400 g banana shallots
- Use 2 tins chickpeas (drained and rinsed)
- Use 2 tsp cumin
- Use 2 tsp ground coriander
- Provide 1 tsp chilli powder
- Provide 2 tbsp sunflower oil
- Get 3 tsp salt
- Use Tamarind dressing
- Provide 2 tbsp sunflower oil
- Get 2 tbsp tamarind paste
- Provide 2 tsp brown sugar
- Use Extras to serve it with
- Use Handful chopped salted peanuts
- Prepare Handful chopped coriander
- You need Sprinkle of garam masala
- Use Natural yoghurt
- You need Naan or flatbreads
Steps to make Tamarind sprouts with shallots, peanuts and chickpeas:
- Peel the shallots and chop in half. Lay in a large roasting tin.
- Remove the outer leaves of the sprouts, trim the stalk, wash thoroughly and cut in half.
- Add the sprouts, chickpeas, spices, oil and salt to the roasting tin and mix well.
- Roast in a preheated oven at 180C for 25 mins. Stir a couple of times throughout cooking and let any steam out of the oven. This will help them to crisp up.
- Mix the dressing ingredients together and add to the roasted vegetables. Mix up well and try to break up the shallots to coat in the dressing.
- Return the tray to the oven with your naan or flatbread for 5 mins.
- Serve up with a sprinkle of garam masala, peanuts, coriander and some yoghurt.
Fry the shallots until golden brown. Add the whole chilis and stir frequent as the chilis will cook very fast. Spicy and sour noodle soup served with crushed peanuts, powdered chili and lime juice. This easy and elegant, sweet and sour dish is going to be a crowd pleaser! Place the chickpeas, rice, shallots, garlic, parsley, rosemary, salt, and pepper in a large bowl, and stir to combine; set aside.
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