Chickpeas are a protein and fibre-rich source of food. When chickpeas are sprouted, the nutrients found within all significantly increase. Sprouting makes them easier to digest and they have the additional benefit of being gluten-free.
Sprouting provides the correct environment for growth and switches the seed from the dormant state to the active growth state. When analysed, the nutrient content in sprouts are significantly greater than the levels found in non-sprouted grains, legumes, nuts or seeds. Sprouts also have a reduced level of anti-nutrients and vitamins, minerals and enzymes become more bio-available, which supports digestion.
It makes sense to regularly include sprouts in the diet.
1 cup sprouted chickpeas
1 strip of seaweed
1/4 tsp black pepper
1/4 tsp unprocessed salt like Himalayan or Celtic sea Salt
(For further information about sprouting chickpeas see how to sprout)
- Place sprouted chickpea in a suitable pan and cover with either 2-3 cups of clean water or homemade broth. I used mineral-rich bone broth
There should be around an inch of liquid above the sprouts
- Add a little unprocessed salt and black pepper (optional) to the chickpeas
- Add a strip of seaweed, I like to add kelp. This adds flavour and helps to absorb any impurities from the chickpeas, which may cause bloating
- If you have a pressure cooker then this speeds things up considerably. Cook for around 10-15 minutes or until tender.
Otherwise bring to the boil and simmer until sprouts are tender and most of the liquid has been absorbed.
- Drain and keep the cooking liquid from the cooked chickpeas. It is a source of nutrients and may be used as broth or added to dishes like hummus.
There are many ways to use sprouted chickpeas such as in salads, soups, stews or as a stuffing.
By replacing recipes which use un-sprouted cooked chickpeas with sprouted chickpeas you will be significantly improving nutrient availability and lowering digestive stress.