I always sprout chickpeas now, for hummus or Falafels or curries. More nutritious, methinks.
Sprouting, apparently, makes more of the nutrients in seeds available to our digestive processes, and helps to remove the lectins that are indigestible. It also prepares the chickpeas to a tender crunch which means much less cooking time.
I sprout 150g chickpeas using an Easy Sprout Sprouter, soaking them overnight then draining them. Then every morning and evening for a couple of days I rinse and drain them until they develop their little sprouts.
Then I simmer them for an hour or so, in my Le Creuset pot with the lid on, until they’re butter-soft.
They are drained, cooled and then used in hummus, curries, salads or falafel.
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