Recipe of Favorite Tamarind sprouts with shallots, peanuts and chickpeas

Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, tamarind sprouts with shallots, peanuts and chickpeas. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Tamarind sprouts with shallots, peanuts and chickpeas is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Tamarind sprouts with shallots, peanuts and chickpeas is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook tamarind sprouts with shallots, peanuts and chickpeas using 18 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Tamarind sprouts with shallots, peanuts and chickpeas:

1. Make ready Brussels sprouts
2. Prepare banana shallots
3. Make ready chickpeas (drained and rinsed)
4. Get cumin
5. Take ground coriander
6. Make ready chilli powder
7. Prepare sunflower oil
8. Make ready salt
9. Take Tamarind dressing
10. Take sunflower oil
11. Prepare tamarind paste
12. Make ready brown sugar
13. Prepare Extras to serve it with
14. Take chopped salted peanuts
15. Prepare chopped coriander
16. Make ready Sprinkle of garam masala
17. Get Natural yoghurt
18. Prepare Naan or flatbreads

Instructions to make Tamarind sprouts with shallots, peanuts and chickpeas:

1. Peel the shallots and chop in half. Lay in a large roasting tin.
2. Remove the outer leaves of the sprouts, trim the stalk, wash thoroughly and cut in half.
3. Add the sprouts, chickpeas, spices, oil and salt to the roasting tin and mix well.
4. 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.
5. 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.
6. Return the tray to the oven with your naan or flatbread for 5 mins.
7. Serve up with a sprinkle of garam masala, peanuts, coriander and some yoghurt.

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