Simple Way to Prepare Award-winning Tamarind sprouts with shallots, peanuts and chickpeas

Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, tamarind sprouts with shallots, peanuts and chickpeas. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Tamarind sprouts with shallots, peanuts and chickpeas is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Tamarind sprouts with shallots, peanuts and chickpeas is something that I’ve loved my whole life. They are nice and they look wonderful.

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

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

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