Sprouts

Recipe Cooked, Photographed and Written by Praveena

PrepTime:1 day CookTime:10 mins Cuisine:Indian

There are many ways in which people get the beans/chickpeas/mung beans sprouted. But, I always followed this old method without using any new gadgets and techniques.

Main reason behind is , I find this method quite easy & simple. Moreover, Chickpeas has many benefits like (extracted from internet):

HEALTH BENEFITS OF CHICKPEAS

Helps Control Blood Sugar Levels. …
Increases Satiety and Helps with Weight Loss. …
Improves Digestion Thanks to a High Fiber Content. …
Helps Protect Against Heart Disease and Cancer. …
Provides Essential Vitamins and Minerals. …
Great Source of Plant-Based Protein.

Chickpea sprouts have less carbohydrates when compared to chickpeas alone.

I gave step wise pics taken during every stage of sprouting and cooking as well. Try it my way then!

Before starting to cook, don’t forget to see the Tips mentioned in the end.

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Ingredients:

Black Chickpeas – any quantity
Water – as needed to soak and cook
Salt – 1 teaspoon

Step wise pics Procedure:

Wash the chickpeas twice with cold water.
Transfer them into a bigger bowl and fill water up to a level above than the chickpeas.
Washed and soaked black chickpeas!

Leave the bowl overnight or up to 7-8 hours.
Then remove the chickpeas from the bowl and transfer them into a colander.
Soaked chickpeas transferred to a colander!
Put a thick cloth under the colander to absorb the excess water.
Leave the colander along with the cloth on the kitchen platform.
For one full day. Let it sprout. Below photos show sprouting at different pictures taken at different intervals of a day.
Next day after leaving the soaked chickpeas on the kitchen platform!
Take the required quantity into a pressure cooker, add little salt as per the quantity.
Add fresh cold water just above the level where the chickpeas are completely dipped.
Pressure cook until 4-5 whistles , then switch off.
Open the lid when pressure is released. Use it as needed. Done!!

Tips:

You can follow the same procedure to make and boil sprouts of any beans.
Once the chickpeas are sprouted you can put them in a zip-lock or air-tight container and freeze them.
You can take the frozen peas and cook them directly.
It’s better to freeze the ‘soaked but uncooked’ sprouts/chickpeas/any beans rather than the cooked.
The leftover water after cooking the sprouts is called Aquafaba. Don’t discard it.
You can use it in soups, making bread, cakes, cupcakes.

Result:

Perfectly boiled chickpea sprouts can be seen in the below pic.
As these are already salted , you can eat them plain (right away) or use them for curries,salads, dals too.
Chickpea sprouts perfectly cooked in a pressure cooker.

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