Garbanzo beans instructions

PREPARING TO SPROUT GARBANZO BEANS

Before you get started sprouting garbanzo beans, keep in mind these sprouting tips:

  • Larger beans sprout better in cooler temperatures. Keep sprouting beans around 68-70°F, if possible.
  • Larger beans require a longer soaking period and more frequent rinsing and draining, especially in warmer temperatures.
  • Larger beans may not get enough air during draining. Make sure your sprouting container allows plenty of ventilation during draining periods.
  • It is normal for the skins to loosen and come off the beans. Either pick the skins out or leave them in, as they do not affect the flavor.
  • Sprouted beans require cooking before consuming.

HOW TO SPROUT GARBANZO BEANS

 

  1. Rinse ½-¾ cup  garbanzo beans and pick out any stones, debris, or split beans. Place in a quart-size sprouting jar or other sprouting container
  2. Add 2-3 cups water, filling the jar three-quarters full, cover with a sprouting screen or mesh sprouting lid. Soak garbanzo beans at least 8 hours or overnight.
  3. Drain and rinse garbanzo beans thoroughly. Invert the jar over a bowl at an angle so that the beans will drain and still allow air to circulate.
  4. Repeat rinsing and draining 2-3 times per day until sprouts are the desired length, usually 3-4 days.
  5. Taste sprouts (not beans) daily; discontinue rinsing and draining when sprouts have reached desired length and flavor.
  6. Drain beans for several hours before cooking or transferring to a covered container. Store sprouts in the refrigerator for up to 1 week.