Sprouted chickpeas are a great choice for plant-based protein. They are high in fibre, an excellent source of protein and a good source of iron and magnesium. They have a tender, buttery texture and distinct earthy flavour.
It is widely recommended that dried chickpeas be soaked overnight to reduce cook time and ease digestive discomfort, however sprouted chickpeas have already been through a soaking, sprouting and drying process so no pre-soaking is required. This makes preparation much quicker and more convenient!
Cook Time: 70-80 minutes
1. Sort and Rinse
2. In a large pot, mix 1 part Organic Sprouted Chickpeas with 6 parts water
3. Bring to vigorous boil for 10 minutes
4. Turn to LOW, cover and simmer for 60-70 minutes or until desired texture is reached
5. Strain any excess water and rinse with warm water.
Please Note: Sprouted Chickpeas have gone through a soaking, sprouting and drying process so some hulls will come off through the cooking process. This is normal.
Organic Sprouted Chickpeas
Storage & Shelf Life
After sprouting, we carefully dry the beans back down to their shelf stable moisture levels. This means you can store them as you would store unsprouted beans – in a cool, dry place.
Once you cook your sprouted pulses, they should be stored in an air-tight container in the fridge.
Shelf life: 18 months
How To Use
Our favourite way to enjoy sprouted chickpeas
Garlic hummus (get our recipe here)
Other delicious ways to enjoy sprouted chickpeas
- Roasted as a topper for salads