Chickpeas make delicious nutritious snacks and additions to your salads and other savory dishes. They are also very convenient as you can grow them from the comfort of your own home so there is no need to take the curlers out of your hair or to change out of that dressing gown.
One of the many benefits of eating these beans freshly sprouted is that none of the nutrients are lost from being shipped, stored handled and cooked, so they are mini power houses, full of healthy goodness.
When sprouted Chickpeas are a good source of protein, and complex carbohydrates so they will help you to fill fuller longer. They have also been known to benefit your hair, skin and nails, and they have a generous amount of vitamins and minerals such as vitamin c, magnesium iron and zinc.
Another good reason for eating these sprouted little fellas, is that they are much easier for your system to digest, so the repercussions on your gastric tract should be minimal 🙂
Heres how I sprout my chickpeas and it seems to work quite well.
I prefer to use organic chickpeas.
- Rinse the beans well.
- Place in container in filtered water (1 part beans, 4 parts water).
- Leave to soak overnight, with just a cover or loose lid on top.
- In the morning drain and rinse well.
- Place in jar without water (leaving room for sprouts).
- Cover with a dry washcloth and rubberband (do not used a lid, because the peas need to breath).
- Rinse at least 3 times a day.
- After 2 days rinse and eat.
- Refrigerate any unused sprouts and eat within a week.
*Note: The chickpeas are only meant to be in water at the beginning soaking stage, after that they are placed in a jar without water to begin the sprouting stage.
Also here is a nice recipe for Sprouted Chickpea Hummus (yummus)
I hope you enjoy eating your delicious sprouted chick peas, any questions feel free to leave a comment!