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To sprout chickpeas: soak chickpeas 24 - 48 hours (the longer the soak time, the easier the digestion). Drain water. Then let sprout for 2 days, rinsing 3 times a day. 3/4 cup dry chickpeas will yield approximately 2 cups sprouts.
 

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I've never sprouted chickpeas, but I've sprouted a few other things. I usually soak for however long I'm supposed to, then I drain them in a collander, leave them in the collander on a plate on the counter & just rinse a few times a day until sprouted. I don't cover them. Some people do cover wheatgrass while it sprouts. So i guess it's a personal choice. See what you do best with.
 

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Quote:
Originally Posted by karenlovessnow View Post

I love that you can leave them in the colander! I always did my sprouting in a jar with the cheesecloth cover. I'm going to go sprout me some chickpeas right now!
I also have a nutmilk bag that I've put wheatberries (for wheatgrass) in, then left it in a bowl between rinsings, but I'd leave the wheatberries in the nutmilk bag. Its so much less of a hassle than rinsing, putting back in a bowl, putting back into strainer/nutmilk bag. Most of the sprouting tips/directions I've seen were the canning jar/cheesecloth. I think I just found the lazy man's way of doing it.
 
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