How to Sprout Garbanzo Beans
Garbanzo beans, or chickpeas, are a popular staple food around the world, offering a wide variety of vitamins, minerals, healthy fats and proteins. However, the nutritional value of garbanzo beans goes through the roof when they sprout. Sprouted garbanzo beans are not only fun to grow, the taste delicious in dips, salads, sandwiches, mixed into soups and more. Does this Spark an idea?
Things You'll Need
- Dried, organic garbanzo beans (green challa chickpeas best, but any will do)
- Wide-mouthed glass jar
- Light cloth to cover jar
Instructions
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Choose organic dried garbanzo beans to ensure that your body receives all of the chemical-free vitamins and nutrients possible. While you can sprout any type of garbanzo bean, green channa, a miniature chickpea found in Indian food stores, is the fastest and most flavorful.
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Soak your garbanzo beans in clean water overnight, for about 8 to 10 hours. After soaking rinse the garbanzo beans well and then drain all of the water possible from the beans. Place them into a wide-mouthed glass jar in a cool, semi-lit location, covering the jar with a light piece of cloth.
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Check the bean sprouts every 6 to 8 hours, rinsing, draining and returning them to the jar. Garbanzo bean sprouts are generally tender and ready after about 1 and 1/2 days; however, you can leave them up to 2 full days for longer sprouts.
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Finish they sprouting process by giving the garbanzo beans a final rinse and then placing them in the covered jar in the refrigerator. Eat your sprouts within about 1 week.
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Tips & Warnings
Keep in mind that garbanzo beans will double or even triple in size when sprouted. Additionally, garbanzo beans generally spoil faster than other forms of sprouts, so don't prepare more than you can eat in about 1 week.
