Thursday, September 25, 2014

How to Sprout Chickpeas

Sprouting is essential! Sprouting breaks down the anti-nutrients and enzyme inhibitors and makes the valuable nutrients bio-available. 

Sprouting removes the phytic acid. Phytic acid is a compound found in seeds, grins and legumes. It binds to calcium, magnesium, iron, copper, and zinc making it almost impossible for us to absorb these nutrients. Phytic acid also irritates our digestive system. Soaking and sprouting effectively removes phytic acid and makes seeds, grains and legumes easily digestible.

Chickpeas are very easy to sprout. You do not even need a sprouting jar!

 Soaking chickpeas (garbanzo beans)

To sprout chickpeas follow these simple instructions:
  • Rinse the dried chickpeas with clean water.
  • Put them into a bowl and pour enough purified water to completely cover the chickpeas. Allow to soak overnight.
  • Next morning rinse and drain the chickpeas. Use a sieve. Return them into a bowl. Cover the bowl with cheesecloth or a tea towel. Place the bowl in a moderately warm place away from direct sun.
  • In the evening rinse the chickpeas and return them into a bowl. Cover the bowl again and let it sit overnight.
  • Repeat this action the next day, in the morning and in the evening. Repeat again.
  • By the third day your chickpeas should have developed sprouts that are long enough. You can extend the process for another day if you wish to, but keep in mind that your chickpeas will become bitter the longer the sprouts. 
  • Give the chickpeas another rinse and drain them again. They are now ready for storage.

 Sprouted chickpeas (garbanzo beans)

To store them you must completely drain them and place them in an airtight container. They will be good for the next two or three days if you keep them in the fridge. Remember that it is better to sprout small amounts of chickpeas and eat them as fresh as possible. Nutrients deteriorate when sprouts are stored for too long. Do not eat them when you notice that sprouts are turning brown.

Sprouted chickpeas can be added to raw salads, used in smoothies, vegan burgers, soups and stews, or turned into dips and sauces. Use your phantasy and experiment. It really is fun!

In radiant health - passionately raw - Dominique


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