Have you ever tried your hand at sprouting? It is like having a garden right in your kitchen but without any dirt involved.
You can sprout almost any seed that strikes your fancy. It is a fun and easy way to significantly improve nutritional content of whatever you decide to sprout. It takes two to four days to sprout a seed, but hands-on time is probably 10 minutes or less for the entire process.
Do I sprout every seed? I would like to say yes, but it won’t be the truth. But then I am not all-or-nothing kind of a gal. What I do sprout religiously are chickpeas. A few cups at a time. So I am always prepared for the next hummus request that comes my way (with ever increasing frequency as of lately).
Any seed, including chickpeas, is a nutritional treasure chest. It contains all the necessary ingredients in all the right proportions to give rise to a new plant. But until a right key is found the chest remain closed shut. And while seeds still provide a number of vitamins and minerals to us, it is nowhere near their true potential.
Soaking and sprouting are two ways to unlock those treasure chests. With the soaking what you do is literally open the chest and enjoy the spoils.
Sprouting goes a step further. It multiplies the treasure by sending a signal that a bean is ready to start growing and as such, it needs all support in can get. So, all nutrients are unlocked and ready to be used. But that’s not all. As beans are sprouting, they increase their content of a number of vitamins including vitamins C, carotene, and several members of the B family. In addition, sprouted beans are much easier to digest.
Not convinced yet? EXTRA BONUS – as chickpeas are sprouting carbohydrate content decreases, while the protein inventory goes up. Though, I don’t believe that carbohydrate is the villain as it is portrayed today, decreasing unnecessary carbs is always a plus.
***You can use the same process to sprout any beans or whole grains.***
Ingredients & Equipment
- 1 cup chickpeas
- stainless steel pot or a bowl
- kitchen towel or a cheese cloth
- dehydrator (optional)
- Place chickpeas in a pot or a bowl and add enough water to cover them by about 2-3 inches. Let them stand for 3-4 hours or overnight.
- Place chickpeas into the strainer. Discard the water.
- Return the chickpeas in the pot and add fresh water. Gently rinse them by rolling the water around them. Drain again and place chickpeas back into the pot. Cover with the kitchen towel.
- Repeat step 3 two to three times a day for about 2-4 days.
- Once you see the white tails emerging from the chickpeas, they started to sprout. Once the tails are about ¼ inch long they are ready. Don’t worry if the tails on some are longer or shorter, since each bean grows at a different rate. (Or you forgot all about them, like I did a few times)
- Spread sprouted beans in a single layer on the baking sheet or a dehydrator tray.
- If you have a dehydrator, turn it on 145-150 degrees. OR, turn the oven on the lowest setting possible, preferably 150 degrees F. But anything lower than170-175 degrees will work too. Dry them for 6-8 hours, depending on the drying temperature.
- Sore dried beans in a glass jar in a cool and dry place. Will keep for a 1-2 month.