My three favourite things to sprout are chickpeas (garbanzo beans), fenugreek and alfalfa. I thought I would show you some photos of my sprouting jar so you can see how quick and easy it is, and tell you how I use them. Especially for those going into winter (or yet to harvest much from a spring garden), sprouts can be a quick and cheap way to add some green to your meals, and sprouting beans can add some protein to meals without having to cook them.
First the chickpeas. I just sprout these until they have little tails, and that only takes 2-3 days, then they are ready to use.
Day 1: put some chickpeas in your sprouting jar, add water and leave to soak. See how they swelled up after about 12 hours soaking? You need to add plenty of water so that they are all covered when they swell. Also, don’t over-fill your jar, I’d say that they increase in size by about four times, and you only want to have your jar about half full when they are big to give them plenty of room for air flow. After 12 hours you can tip out the water, rinse, and turn your jar up-side-down to drain.
|chickpeas swelled up after 12 hours of soaking|
|the jar tipped up to drain|
|making sprouted chickpea hummus|
What do you sprout? Any tips?
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