Food, Recipes / Saturday, March 10th, 2018



1/2 to 3/4 cup of dry chickpeas (aka garbanzo beans)

Fresh water


  1. Rinse chickpeas and pick out any stones, debris, or split peas.

  2. Place in bowl and soak in 2-3 cups water overnight or at least 8 hours.

  3. Drain and rinse well.

  4. Put in plastic colander and place colander in bowl. I don’t cover mine, but you can loosely cover with a cheesecloth, so that air can still get in.  

  5. Repeat rinsing and draining 2-3 times per day until sprouts are desired length, usually 3 to 5 days.

  6. Drain and blanch in hot water (very important) for 1 minute. Leave them out to dry (6-8 hours) and then store covered for up to one week in the fridge.


You can use a jar with cheesecloth cover secured with a rubberband instead. After soaking step, invert jar and keep at an angle so air can get in.

Note:  The picture below is of sprouting alfalfa, but it’s the same process for all beans, and seeds.

Fun Facts

– When you soak the chickpeas, the protein inhibitor is released and it becomes much easier for us to digest and absorb their nutrients.

– All kinds of beans and seeds can be sprouted in order to improve nutritional value. LIVING FOOD is better food!!

– Make sure you let the sprouts drain for at least 8 hours after their last rinse before you put them in the fridge. Wet sprouts will spoil quickly.

– You can make most recipes that call for chickpeas/garbanzo beans with these sprouted ones. My favorite is sprouted hummus.

Sprouting grains, beans, legumes, nuts, and seeds makes them easier to digest and your body can access their full nutritional profile. It also helps to decrease the presence of anti-nutrients. Anti-nutrients are naturally occurring compounds that are found in plant seeds that interfere with our ability to digest vitamins and minerals within the plants.

According to a recent medical review, unsprouted grain seeds had “lower protein content, deficiency of certain essential amino acids, lower protein and starch availabilities, and the presence of certain anti nutrients like Phytic acid.

Also, they take less time to cook and taste better. I’ve sprouted all kinds of things, including oat groats, watermelon seeds and quinoa!

Try sprouting something, and let me know how you like it in the comment section below!

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