Garbanzo beans contain enzyme inhibitors, which are kept dormant until they are soaked and start to sprout.
1 Place 1-1 1/2 cup garbanzo beans in a sprouting jar. Add 2-3 times as much cool (60-70°) water. Soak seeds overnight or at least 8-12 hours.
2 Drain the soaking water. Rinse thoroughly with water and drain.
3 Set at a 45-degree angle out of direct sunlight and at room temperature.
4 Rinse and drain 3-4 times a day.
5 Continue to rinse and drain until tiny white tails (1/4 inch) sprout from the garbanzo beans. Approximately 24-48 hours after first soaking.
1 Place 1-1 1/2 cup garbanzo beans in a sprouting jar. Add 2-3 times as much cool (60-70°) water. Soak seeds overnight or at least 8-12 hours.
2 Drain the soaking water. Rinse thoroughly with water and drain.
3 Set at a 45-degree angle out of direct sunlight and at room temperature.
4 Rinse and drain 3-4 times a day.
5 Continue to rinse and drain until tiny white tails (1/4 inch) sprout from the garbanzo beans. Approximately 24-48 hours after first soaking.
Yield: 2 cups
5 comments:
So you just rinse and drain, not keep them soaked in water every day?
That's all you do is rinse and drain. You don't have to soak them in water.
I tried sprouting chickpeas but they ended up smelling REALLY FOUL! I'm not sure what I did wrong, but I haven't done it again since. - Mia
Stupid question. Are these the same ones in the dried food bins or do you have to purchase raw ones from a specialty health food store?
Not a stupid question at all. To confuse you even more, I purchased these in the dried food bins from a specialty health food store.
Terilynn
Post a Comment