I’ve talked about how much I love sprouted foods a few times before, and I’ve slowly but surely started to add recipes with sprouted foods in them to the site. Like this Sprouted Lentil Hummus Recipe that also works as crackers, and these Goji Berry Flax Crackers. As you can see, I quite like using them in dehydrated recipes. I also have a couple recipes with sprouted foods in my upcoming Recipe Book, so I thought it was time for me to write about the process of sprouting. So in this post I will show you how to sprout chickpeas. It’s actually really simple and easy!
How to Sprout Chickpeas step by step :
- Fill clean jars 1/5 of the way up (or less) with dry chickpeas.
- Cover jars with a breathable material. What I’m using here is anti-slip mat, which is what you find underneath carpets to stop them from, well, slipping. I also use this stuff under my cutting boards to keep them steady. Wrap with rubber bands to keep in place.
- Fill jars about half way up with water and soak chickpeas for 3-6 hours.
- Drain jars of water, fill with water again, cover the holes on the top with your hand and shake to rinse chickpeas, then drain water.
- Place at 45 degree downward angle to let remaining water drip out. I use a bowl to keep the jars at this angle.
- Repeat this process to rinse chickpeas every 8-12 hours and keep at 45 degree downward angle until you have nice sprouts.
- You can go until the tails or as long as 1 inch, but they are often ready to eat when the tails are ¼ inch long. Taste them and judge for yourself.
Now you know how to sprout chickpeas! Isn’t it easy?
Use them in salads, hummus, dehydrated recipes like breads and crackers, and, in my soon to be released Recipe Book I’ve used them to make Hummus Falafels!
You can make beautiful dishes like this now that you know how to sprout chickpeas 🙂