Sprouted Garbanzo Beans or Chickpeas

Either you want to stay clear from highly processed, canned beans, or seek the potential of reducing phytic acid, making your beans easier to digest, or you simply want to reduce resources used from your cooking. These Sprouted Garbanzo Beans or Chickpeas can give you all these advantages.

I never felt right eating anything from cans, seriously. I have been this way ever since I was still a little girl. First of all, I grew up in a family that always cooked from scratch. There were no processed or any canned foods in my parents’ and grandparents’ pantries. Second of all, I don’t like the look or the taste of anything in cans. It’s mushy, slimy and I always have a weird taste sticks to my tongue afterward.

Despite the convenience of canned beans, I prefer the traditional way of cooking my own from scratch. Don’t be intimidated by what you hear, most people think cooking beans from scratch is hard–let alone sprouting them beforehand. I can assure you that it’s not.

Once you get into the routine of doing it, you’ll know that it’s easier than you think. If you want to go the extra mile, sprouting them first is even better.

Like these Sprouted Garbanzo Beans or Chickpeas, you can use them according to your recipes, just like the canned ones. You can make a lot at a time, and freeze them for later. This way you can always have them on hand.

Ready to give it a try? Let me show you how easy it is!

Things you need for making Sprouted Garbanzo Beans or Chickpeas:

1. 2 cups ( 680 g) dried garbanzo beans or chickpeas. The amount of the beans depending on how much you want to make at a time. For now, I’m going to show you how to make 2 cups.
2. 2 of the following items: one-quart mason glass jars (32 ounces) or recycled glass jars with the rings. Screen or cheesecloth.
3. A container to catch excess water.
4. Time & patience.

How:

1. Day 1, Wash and rinse the beans thoroughly, and cover them with filtered water. Soak them overnight.
2. Day 2, Rinse the soaked beans and lay the jars over a container to catch excess water. Keep the jars under a cover, and put them in a dark-quiet area. Let them sprout.
3. Day 3, repeat the rinsing and sprouting.
4. Day 4, all the beans now have sprouted, rinse them really well. Put them in a pot, and discard the bad ones you see. Cover them with water, about 1-2 inches.
5. Cook on medium heat with the lid cracked open. (to prevent a mess in case you forget and it overflows)
6. When it comes to a full boil you can see some scum, which you can skim off the top if you want. I like to skim it off as I know the scum is actually phytic acid.
7. Keep cooking until they turn soft when touched.
8. Dump the cooking water, and now you have Sprouted Garbanzo Beans or Chickpeas.

You can freeze them for later, or use them according to your recipes right away.

It’s not hard, is it? Let me know what you think, I’d like to hear about it!