Sprouting chickpeas
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Sprouted chickpeas are a source of youth, beauty and health.
A record holder for the amount of high-quality plant proteins, chickpeas contain healthy fats, antioxidants, fiber, as well as more than 80 vitamins, minerals and trace elements, in particular B vitamins, calcium, potassium, magnesium, iron, phosphorus, and selenium.
According to scientific research, a serving of sprouted chickpeas contains the daily requirement of vitamins A and C, and 50% of the plant fibers necessary for an adult. Sprouted chickpeas are indispensable in dietary nutrition, since they are highly nutritious despite their low calorie content. What is also important is that it is tasty, does not require heat treatment and can be stored in the refrigerator for several days without losing its beneficial properties. Today we will study all the nuances and subtleties of sprouting chickpeas at home. Shall we begin?!
Ингредиенты
Dried chickpeas - 150 g
Water - as needed
Рецепт
1. For sprouting you will need dried chickpea grains.
2. Pour cold water over the chickpeas and leave at room temperature for 10-12 hours.
3. Then drain the water in which the grains were infused, rinse the chickpeas with a fresh portion of water and strain.
4. Place the chickpea grains in a shallow, wide food container, cover with a lid and leave at room temperature for a day.
5. It is also convenient to use fabric for germinating grains. For this sprouting method, you will need a piece of gauze or other thin, breathable fabric. Soak the cloth in cold water and wring it out. Line the bottom of a wide tin with a damp cloth and add the chickpeas. Cover the grains with another layer of damp cloth and leave at room temperature for a day.
6. In order for the moisture to evaporate more slowly, you can cover the mold with cling film, leaving a small hole for air access.
7. Regardless of which germination method you prefer, try to keep the layer of grains no more than 1 centimeter thick. And also be sure to remember to wash the chickpeas once a day, and if the room is hot, then once every 10-12 hours. After a day, small sprouts will become noticeable.
8. At this stage, chickpeas can already be eaten, but since the optimal sprout length is 2-3 millimeters, rinse the chickpeas thoroughly and leave at room temperature for another day or 12-15 hours (grains wrapped in a damp cloth grow a little more active than in a food container).
9. When the length of the sprouts becomes optimal, rinse again, strain the chickpeas, and place the grains in the refrigerator in a slightly open container to maintain air access.
10. It is best to sprout chickpeas in small portions and store in the refrigerator for no longer than 2-3 days. Maximum shelf life is 5 days.
11. Sprouted chickpeas are ready.