Chick Peas sprouts, like mung beans sprouts, are very easy grow, actually I think chick peas sprouts are easier to grow. Can be eaten at any stage, taste at different stages to find which you like best. I like them when the roots are between ¼ – ½ inch long, after about 36 hours (1½ days). Like all sprouts they are low fat, high fiber and a good source of protein, vitamins and minerals.
I personally do not eat uncooked chick peas sprouts, prefer instead to steam them for 10 minutes (sprouted chick peas cook a lot faster). I like to prepare a big batch (2 – 3 cups dry chick peas) and freeze for future uses.
To Steam
Place chick peas sprouts in a pot, add about ¼ inch of water. Bring to a boil, cover and simmer for 10 minutes, gently stirring once or twice. Leave the sprouts in the pot to cool, they will absorb any water leftover from steaming.
To Freeze
Method 1 – Spread cooled sprouts on a plastic wrap lined rimmed baking sheet, cover with another sheet of plastic wrap and place in freezer. Once frozen remove to a freezer bag or container. Date, label and return to freezer. This freezing method is known as IQF (individual quick frozen).
Method 2 – Package into individual meal sized portion. Date, label and freeze.
To Use
Uncooked – Add to soups stews, stir-fry, etc.
Lightly coat with oil then toss with your favorite spices bake for 15 – 20 minutes at 375°F. Add to salad, serve as a snack ……
Cooked – Add to salad, make hummus, substitute for canned chick peas, and of course can be added to soups, stews, stir-fry etc.
What you will need:
a clean colander
paper towel
garbanzo beans, picked over carefully to get rid of any debris and broken seeds
Method
1. Rinse chick peas well in several changes of water. Place rinsed chick peas in a container, cover with 2 – 3 inches of cool water, soak for at least 8 hours or overnight to rehydrate.
2. Drain chick peas and spread in colander (no need to line), cover with a layer of paper towel. Spray with cool water, drain well. Place colander in a warm spot. (Do not place in a closed cabinet where there is no air circulation. I keep mine on the kitchen counter.)
3. Rinse chick peas with cool water 2 – 3 times daily, drain well after each rinse. Return colander to warm spot. Do not allow paper towel to dry out between rinses.
Left, dry chick peas; right, soaked chick peas (after 8 hours)
This is what the sprouts look like after 24 hours, roots are about 1/8 inch long, can be used at this stage.
This is what the sprouts look like after 36 hours, roots are between ¼ – ½ inch. This is the stage I like. I rinse the sprouts, steam, cool and freeze for future use. See beginning of post for how to, steam, freeze and use.
I started out with 4 ounces (½ cup) chick peas and ended with about ¾ pounds sprouts.
Related posts you might be interested in:
Click here for Chickpeas Sprouts, Asparagus, Garlic Green & Penne Stir-fry
Click here for Curried Chickpeas Sprouts, Cauliflower & Butternut Squash Stew
Copyright © by Norma Chang
Visit Daphne’s Dandelions http://daphnesdandelions.blogspot.com/ for more Harvest Mondays
Garden to Wok 
I love chick peas in and of themselves, but chickpea sprouts sound even better!
Hello Kitsapfg,
If you love chick peas you will love chick peas sprouts even better, cooks in only 10 minutes.
I’ve sprouted a lot of beans before, mung, lentils, regular beans, but never chickpeas. I’ll have to try that sometime.
Hello Daphne,
If you like chick peas you will like chickpeas sprouts. Sprouted beans cooks so much faster than dry beans.
I’m glad you shared this, we have been wanting to try our hand at sprouting and chick peas sound like something we would make good use of. I really like that they can be frozen for later use. I would imagine that regular peas would also be good sprouted.
Hello Mike,
I love to share ideas and I just love cooking for the freezer. I am planning to (rather I am hoping to) do a series on growing and cooking with sprouts.
I love mung bean sprouts but I don’t think I’ve ever had chickpea sprouts. So intrigued! Definitely going to do this. Thanks Norma!
Hello Alyssa,
If you like chickpeas you will like chickpeas sprouts even better especially since the sprouts cook in a very short time.
nice looks sprouts but I just can’t do chick peas. I don’t know if it is the texture or what but one of the few things I don’t eat.
Hello Wilderness,
Well you cannot like everything. Are you still snow covered? We may be in the low 50’s tomorrow, wonder what February is going to be like.
Oh. no! I can’t possibly let them alone long enough to sprout. LOL. I’d eat them long before they had the chance. 😀
Hello Barbie,
Gather you are a chick peas lover.
How interesting Norma…I never had chickpea sprouts…look great! Will have to try to sprout them and steam as you suggest.
Hope you have a wonderful week ahead 🙂
Hello Julianna,
They are really good. Best of all I can make a big batch and freeze. Have ready for a quick meal anytime.
Thanks again for the great instructions. I think once we have tried a few more batches of micro greens we may switch to sprouts for a while. We used to grow sprouts all the time but it has been years since we have done it. Thanks for reminding me how easy it can be.
Hello Rick,
You are welcome. Sprouting is like having an indoor veggie garden in the winter.
yummy! We grew black chickpeas this year and have been saving them for something special. I think we should try this.
Hello Jennie,
I never grew chickpeas. Must look into the cultural requirements. Where did you get your seeds?
How do you harvest the sprouts, Norma, or do you eat the entire bean? I love chick peas, so nutty and creamy and so versatile,
Hello Eva,
Yes you eat the entire bean. Once the sprouts reach the stage I like, I just rinse them and start cooking. The sprouts are just as tasty and versatile as the dried form and I love that they cook in 10 minutes and freeze well. Sure easyier than cooking the dry form.
As ever I’ve learnt something. I will definitely give this a go – does it mater how old the chickpeas are?
Hello Liz,
I don’t know if the age of the chick peas matter. You may want to do a test first: saok a few seeds and see if they sprouts, if they do then you are good to go. I get my seeds for sprouting from the health food store.
This is one thing that “The Italian” can’t eat 😦 He is very allergic to chickpeas.
Hello Robin,
So sorry that “The Italian” cannot eat chickpeas.
I don’t usually eat chickpeas; my only experience growing up with them was in 3 bean salad and I didn’t care for the dry texture. I have since discovered hummus which I love. Might try some sprouts sometime…
Hello Maryhysong,
I hope when you do get around to growing chickpeas sprouts you will like them. Eaten right after the 10 minutes steaming the texture is very creamy.
Hi Norma! This is my first time at your site and it was so fun reading a couple of posts about your garden and updates on your vegetables! It must be so fun and nice to grow your own vegetables. I’m still new to chickpeas and it was fun getting to know about them. Looking forward to seeing what you get in your garden every season!
Hello Nami,
Thanks for visiting and glad to learn you enjoy my posts. Having garden fresh vegetables is a real treat.
Hi Norma – I am so glad we connected at Rhinebeck – I was in the Breeds Barn with my little sheep. I don’t always try your ideas – I was brought up on canned vegetables and never got very adventurous!. I am trying to broaden my horizons. But I love chick peas, so this post was right on for me. In winter I still like to have romaine salads and I think these would be a good addition (never buy those plastic winter tomatoes). The fact that they can be frozen really caught my attention, because for the 2 of us I often cook big and freeze. One of my favorites, winter and summer, is to run some nut/cranberry/raisin trail mix through a small blender or chop with my antique chopper (not too fine) and sprinkle that over my salad with a few home-made croutons. This will be a perfect addition to that!
Hello Toni,
Glad to hear from you. Do let me know how you like chick peas sprouts.
Will you be at the Sheep & Wool festival again this year?
The organization liked the way I covered the festival and linked my blog to the festival’s blog. Go to my Blogroll (on the right hand side) and click on Sheep & Wool Festival, it will take you to the festival’s site.
Also click on “Walkway Over the Hudson”. If you come to the festival, you must allow time to visit the walkway.
This is such a good idea. I never realized growing them could be so easy. I, by the way, also love your recipe for shrimp in black bean sauce. The ginger wine was new to me. I hope you have a great day. Blessings…Mary,
Hello Mary,
Yep, really, really easy. Did you read the mung beans sprouts post? Glad you love the shrimp in black bean sauce. A great day to you too.
I use chickpeas a lot but never thought of sprouting them, great idea. Thanks so much for your visit, and I hope you enjoy the beetroot with orange it was so yummy. Diane
Hello Diane,
Thanks and thanks for dropping by. I love beets and grow them every year some years the critters get to them before I do.
I’m so excited, I never thought I could do sprouts from chickpeas that easy! I’m definetely going to try it out!
Hello Eri,
It is really, really easy.
I will definitely give these a try. Chickpeas are one thing I’ve never sprouted. I am looking forward to your series on cooking with sprouts.
Hello Dave,
I am surprised!!!!! You do everything. Did you visit my Rhinebeck Farmers’ Market post today? One of the vendors make goat milk soap, of course I had to take a photo.
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