Description
Garbanzo beans have been grown and enjoyed for thousands of years. This ancient ingredient is still a popular part of Asian, Indian, and Mediterranean cuisine. Garbanzo bean sprouts are easy to grow and delicious for snacking or adding to a variety of dishes. Rich in vitamins and minerals, they contain protein, plenty of fiber, calcium, iron, and vitamin C.
Variety Info
Days to Maturity: 4-6 days
Family: Fabaceae
Scientific Name: Cicer arietinum
Native: Unknown
Variety Info: Garbanzo beans have been grown and enjoyed for thousands of years. This ancient ingredient is still a popular part of Asian, Indian, and Mediterranean cuisine. Garbanzo bean sprouts are easy to grow and delicious for snacking or adding to a variety of dishes. Rich in vitamins and minerals, they contain protein, plenty of fiber, calcium, iron, and vitamin C.
Sprouting Info
Quick instructions: Sprouting is as easy as 1—2—3! Simply soak your garbanzo beans in water for 8 to 12 hours, place them in your sprouting container, in a warm area (70F), and rinse at least twice daily for 4 to 6 days. Garbanzo beans can be harvested any time after soaking, with or without the emerging root.
Equipment needed:
A container for sprouting that will allow rinsing, draining, and good air circulation. You could use a quart-sized glass jar with either a lid made of cheesecloth, muslin, or nylon screen secured with a rubber band, or a special sprouting lid that screws onto the jar that has built-in screen to allow drainage
Preparation
Disinfect:
Although disinfecting sprouts is not necessary, you choose to do so see our Suggested disinfection methos. Use safe food handling practices when working with your homegrown sprouts just as you would any garden-fresh harvest
Process:
Soak: Measure 1/3 cup garbanzo beans to container. Rinse seeds until the water is clear. Add enough room temperature water to cover seeds about 3 times their depth. Let seeds soak 8 to 12 hours
Pour: After seeds have soaked, pour off the water, and gently rinse seeds again with room temperature water. Garbanzo sprouts can be eaten or allowed to sprout for short roots. Pour the seeds and water into sprouter tray, allowing the water to drain off. Then spread seeds into a thin layer, place tray onto drain base, and put water-diffusing lid on top all of the sprouting trays. Place your sprouting container out of direct sunlight.
Rinse: Rinse the sprouts at least twice daily with room temperature water and allow to drain.
Harvesting: Enjoy garbanzo bean sprouts about 4 to 6 days after starting, with or without an emerging rood. Rinse the sprouts once more and drain thoroughly so they are dry to the touch. Excessive moisture reduces sprouts’ storage life. Your sprouts are then ready to eat or store.
Storing: Store harvested sprouts in the refrigerator to enjoy later. The cool temperature will also slow or stop their growth. Sprouts may be refrigerated in the sprouting container or placed in a food storage container or jar. Air circulation is desirable, and it is best to rinse and drain sprouts once a day to maintain their succulence and extend storage life. Enjoy sprouts at their peak of freshness, typically within 1 week.
Growing Info
Harvesting: Enjoy garbanzo bean sprouts about 4 to 6 days after starting, with or without an emerging root. Rinse the sprouts once more and drain thoroughly so they are dry to the touch. (Excessive moisture reduces sprouts’ storage life.) Your sprouts are then ready to eat or store.