HOW TO SOAK CHICKPEAS
SOAK TIME: 12 HOURS
PLACE in a large glass bowl or mason jar, and cover with warm, filtered water (about a 2:1 ratio) and about ½ tsp sea salt. Cover with a light cloth for 12 hours.
RINSE chickpeas thoroughly and drain.
USE Cook soaked and rinsed beans with 4:1 water to bean ratio for 45-60 minutes.
HOW TO SPROUT CHICKPEAS
SPROUTING TIME: 2-3 Days Sprouting
GET a quart-sized (or larger) mason jar. Remove the solid middle insert of the lid, and cut a piece of cheesecloth or breathable mesh screen to fit inside. If you are going to soak and sprout often, I recommend getting a metal mesh top to fit inside the ring lid of your jar. That way, you can wash and reuse these each time.
FILL one-third of the jar with chickpeas, and fill the rest of the jar with warm, filtered water and about ½ tsp sea salt. Screw the lid on with cheesecloth or breathable mesh screen in place.
SOAK For 12 hours.
There are two very easy ways to sprout:
1. Soak first in a mason jar in the refrigerator, and then sprout in the same mason jar on the counter using a fitted mesh screen
- If you don’t have a fine metal screen that fits onto the mason jar, this is too time consuming and here’s why: you need to dump the contents out into a colander twice a day, rinse them, and then spoon them back into the jar.
- If you do have a fitted mesh screen, you simply drain the soaking and rinsing water through the metal mesh top.
2. Soak first in a mason jar in the refrigerator, and then sprout in a fine mesh colander on the counter.
DRAIN/RINSE (using mason jar to sprout) Drain the soaking water through the mesh insert. Remove the mesh insert of the lid. Fill with fresh water, replace lid, and rinse well by shaking jar, then drain again. You are ready to sprout. INVERT the jar and lay at an angle so that air can circulate, and the water can drain off. Do not allow any water to pool in the jar. Your sprouts will mold and be inedible. Allow to sit in the light, but not direct sunlight.
DRAIN/RINSE (using fine mesh colander to sprout) drain soaking water and contents into a fine metal strainer. Rinse with lots of water at a high pressure. Drain the water. Place colander on plate (to collect any drips) cover loosely with a towel and place in a lit area in your kitchen, out of direct sun light.
REPEAT this process, rinsing every few hours, or at least twice daily. I usually do this in the morning and at night, before I go to bed.
WAIT In 2- 3 days, the sprouts will be ready. Sprouts vary from 1/8-inch to 2-inches long. When ready, rinse sprouts well, drain, and store in the fridge.
ENJOY within 2 to 3 days. Sprouts are a fabulous nutrient-rich addition to raw salads, sandwiches, and wraps, and are also tasty in smoothies, soups, and stews AND you can make raw sprouted hummus!
Raw sprouted hummus
1 cup sprouted chickpeas
Juice from half a lemon
1.5 tablespoons of organic unhulled tahini
1/2 cup lemon infused extra virgin olive oil (or regular extra virgin olive oil)
1 garlic clove, crushed (or 1 teaspoon of organic minced garlic)
Good pinch of Murray River salt flakes
Extra oil and sprinkle of paprika to serve
Place all the ingredients in a food processor and blitz until smooth. Taste and add extra seasoning if needed.
Serve with an extra splash of oil and a sprinkle of paprika.
PLEASE NOTE: Sprouts can be subject to contamination which can result in bacterial growth such as E. coli, leading to food-borne illnesses. Always purchase organic fresh products from a reputable source, wash your hands thoroughly before handling foods, and keep sprouting equipment and all kitchen surfaces clean to avoid cross contamination. Always consume sprouts within a few days, fresh and straight out of the fridge. Some health organizations also recommend consuming them cooked to reduce the risk of infection. I certainly consume raw homemade sprouts, and have never had an issue. Decide what is a responsible choice for you and your family.