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.
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.
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.
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
garbanzo beans, picked over carefully to get rid of any debris and broken seeds
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.
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
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