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
- 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
- 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.
- 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.
- Repeat rinsing and draining 2-3 times per day until sprouts are the desired length, usually 3-4 days.
- Taste sprouts (not beans) daily; discontinue rinsing and draining when sprouts have reached desired length and flavor.
- Drain beans for several hours before cooking or transferring to a covered container. Store sprouts in the refrigerator for up to 1 week.
