Generally, eating fermented chickpeas is not recommended and can be unsafe, with a specific, narrow exception.
According to information from 2015, fermented chickpeas are only okay in pickles, where the pH is carefully controlled by vinegar, and even then it's pretty niche. What you have is legumes with an active microbial colony on them. It's about as safe as eating chicken that's started to smell sour.
This highlights the significant safety concerns associated with eating chickpeas that have undergone fermentation outside of a controlled, specific process like pickling.
Why Are Fermented Chickpeas Usually Unsafe?
Unlike controlled fermentation processes used for foods like yogurt, sauerkraut, or tempeh (which uses a specific mold), letting chickpeas ferment spontaneously poses risks.
- Uncontrolled Microbial Growth: When chickpeas ferment naturally, a wide variety of bacteria and other microbes can grow. Many of these can produce toxins or cause spoilage.
- Lack of Acidity: Unless a high level of acidity (low pH), typically achieved with vinegar in pickles, is present, harmful bacteria can thrive. The reference specifically points out that in pickles, the pH is carefully controlled by vinegar.
- Risk of Food Poisoning: Eating legumes with uncontrolled microbial growth is likened to eating spoiled meat due to the potential presence of harmful pathogens or toxins.
The Pickle Exception
The only context mentioned where fermented chickpeas might be considered acceptable is within pickles.
- Controlled Environment: Pickling involves submerging the food in a brine that is typically highly acidic (often using vinegar), creating an environment that inhibits the growth of most harmful bacteria.
- Niche Use: Even within pickling, fermented chickpeas are described as "pretty niche," suggesting they are not a common or widely consumed item.
What to Do If You Have Fermented Chickpeas
If you have chickpeas that have fermented outside of a controlled pickling process (e.g., left soaking too long, or showing signs of fermentation), it is safest to discard them.
- Do Not Consume: Avoid eating them due to the significant health risks.
- Prioritize Safety: The risk of foodborne illness outweighs any potential benefit.
It's crucial to differentiate between intentional, controlled fermentation methods (like making tempeh or specific regional ferments with known safe practices) and unintentional fermentation or spoilage. For chickpeas, without a verified, safe fermentation method, the risk is high.
