The provided reference only briefly mentions that chickpeas, unlike other sprouts, develop a very strong flavor. It does not explain how to sprout them. Therefore, a comprehensive sprouting guide using external knowledge is given below.
Here's how to sprout chickpeas:
Sprouting Chickpeas: A Step-by-Step Guide
Sprouting chickpeas enhances their nutritional value and makes them easier to digest. Here's a straightforward method:
1. Gather Your Supplies
- Dried Chickpeas: Use organic, raw chickpeas for the best results. Avoid using canned chickpeas, as they will not sprout.
- Wide-Mouth Jar: A quart-sized mason jar works well.
- Sprouting Lid or Cheesecloth: A sprouting lid with mesh allows for easy rinsing and draining. Alternatively, you can use cheesecloth secured with a rubber band.
- Water: Filtered water is recommended.
2. Soak the Chickpeas
- Rinse: Rinse the chickpeas thoroughly under cool water to remove any debris.
- Soak: Place the rinsed chickpeas in the jar and cover them with plenty of cool water (about 3 times the volume of the chickpeas). They will expand significantly.
- Soaking Time: Soak the chickpeas for 8-12 hours, or overnight.
3. Drain and Rinse
- Drain: Drain the soaking water completely using your sprouting lid or cheesecloth.
- Rinse: Rinse the chickpeas thoroughly with fresh, cool water.
4. Sprout
- Invert Jar: Place the jar upside down at a 45-degree angle in a bowl or rack to allow excess water to drain. This prevents the chickpeas from sitting in water, which can cause them to rot.
- Rinse Regularly: Rinse and drain the chickpeas 2-3 times per day to keep them moist and prevent mold growth.
- Sprouting Location: Keep the jar in a cool, dark place at room temperature (around 70°F/21°C), away from direct sunlight.
5. Observe and Harvest
- Sprout Development: You'll start to see small sprouts emerging from the chickpeas within 1-3 days.
- Harvest Time: Sprout length is a matter of preference. Generally, sprouts are ready when they are about 1/4 to 1/2 inch long (about 1-2 days after they sprout). Keep in mind the provided reference warns that sprouted chickpeas develop a very strong flavor.
- Final Rinse: Give the sprouted chickpeas a final rinse.
6. Storage
- Dry Thoroughly: Spread the sprouted chickpeas on a clean towel and pat them dry.
- Refrigerate: Store the sprouted chickpeas in an airtight container in the refrigerator for up to 5 days.
Important Considerations
- Mold Prevention: Ensure proper drainage and rinsing to prevent mold growth. If you notice any mold, discard the entire batch.
- Flavor: As mentioned in the reference, sprouted chickpeas have a stronger flavor than other sprouts. Taste them periodically during the sprouting process to determine when they reach your desired flavor intensity.
- Cooking: While sprouted chickpeas can be eaten raw, some people find them easier to digest when lightly cooked (e.g., steamed or sautéed).
