Sprouting Chickpeas

Sprouted chickpeas are extremely healthy (even healthier than un-sprouted chickpeas!) and are used in many Mediterranean dishes, including hummus, falafel, salads, etc. 

Sprouted chickpeas

To sprout chickpeas, you will need the following tools:

• Large bowl
• Large strainer that fits over the bowl
• Kitchen towel

And the following ingredients:

• Chickpeas - 1.5 cups, dry
• Water

Directions:

1. Place chickpeas in strainer, rinse with cold water.
2. Transfer chickpeas to bowl and cover with water (water level should be 2 inches higher than chickpeas level).

   

   Dry chickpeas covered with water

3. Soak chickpeas overnight. 

   

   Chickpeas after overnight soak

4. In the morning, transfer chickpeas to strainer and rinse with cold water.
5. Place strainer over the bowl, cover with kitchen towel. 

   

   Chickpeas in strainer, ready for sprouting

6. For 24-48 hours (the longer the better), keep the chickpeas in the position described in Step 6, to allow sprouting. During this period, rinse the chickpeas with cold water every 8-10 hours. As the time goes by, you will witness the sprouting. 

   

   Chickpea sprouts after 24 hours

   

   Chickpea sprouts after 48 hours

7. At the end of the 24-48 hour period, rinse the sprouted chickpeas one last time before using them in a recipe.