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We hope you got insight from reading it, now let’s go back to tamarind sprouts with shallots, peanuts and chickpeas recipe. You can cook tamarind sprouts with shallots, peanuts and chickpeas using 18 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to cook Tamarind sprouts with shallots, peanuts and chickpeas:
- Take 600 g Brussels sprouts
- You need 400 g banana shallots
- You need 2 tins chickpeas (drained and rinsed)
- You need 2 tsp cumin
- Provide 2 tsp ground coriander
- Use 1 tsp chilli powder
- Take 2 tbsp sunflower oil
- Prepare 3 tsp salt
- Get Tamarind dressing
- Use 2 tbsp sunflower oil
- Prepare 2 tbsp tamarind paste
- Get 2 tsp brown sugar
- You need Extras to serve it with
- Get Handful chopped salted peanuts
- You need Handful chopped coriander
- Provide Sprinkle of garam masala
- Get Natural yoghurt
- Use Naan or flatbreads
Instructions 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.
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