Ingredients

The following ingredients have 4 Servings
  • 1 cup dried chickpeas
  • Water

Instruction

  • Rinse the chickpeas and place them a jar or a container.
  • Pour in water until it covers 2-3 inches above the chickpeas.
  • Soak for 24 hours. The chickpeas will swell and double in size.
  • Drain and rinse the chickpeas.
  • Place the moist chickpeas in a colander or a wide strainer, and store on top of a kitchen towel or a large bowl so the water can drip out. Keep out of direct sunlight.
  • Rinse and drain every 8-12 hours for 1-2 days until the chickpeas sprout and the tails are about 1/4 inch long.
  • Once they are sprouted, rinse for the last time and let them air dry.
  • Store in a the fridge for up to 1 week.
  • You can eat sprouted chickpeas raw or cooked. Raw ones have a more "grassy taste" that some people find unpleasant. If you decide to cook them, they require a much shorter cook time than unsprouted chickpeas. To cook, place sprouted chickpeas in a saucepan and cover with water. Bring to boil, then turn down the heat to simmer. Let simmer for 10-15 minutes, then drain.