Sprouting Chickpeas

Step 1: Soak fresh, uncooked chickpeas [garbanzo beans] overnight.  

Step 2: Drain soaked chickpeas.  Cover with a clean, lightweight, breathable piece of muslin cloth, using a rubber band to secure.

Step 3:  Set jar on its side on a sunny windowsill.  Remove cloth twice a day to quickly rinse and drain chickpeas.  Return to jar and cover.

After three to four days, the chickpeas will have sprouted sufficiently to use in salads or in raw chickpea dishes, like homemade houmous. [recipe below]

HOUMOUS, hummus, whatever [100% raw recipe]

For every cup of sprouted chickpeas, add:

• 1 clove crushed garlic
• 1-2 TBS lemon juice
• 2-3 tsp grated lemon rind
• 1 TBS olive oil (cold-pressed, unrefined)
• 2 TBS raw sesame seeds
• Salt and pepper as needed

Blend well, until thick and creamy.  Add extra water or lemon juice if needed. 

Why sprouted chickpeas? Because they are a live food.  Eaten raw, they contain higher levels of nutrients than their cooked counterparts.

Other sprouted goodies we enjoy, sprouted in the same way, are brown lentils and mung beans.  Store sprouted pulses or beans for up to three days in the fridge, covered with the same muslin and rubber band as before.  [If kept in an airtight container, they will quickly turn sour.]

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