Chickpea sprouts

Sprouts: 50 g  / Botanical name: Cicer arietinum

Chickpea sprouts

Enjoy the nutty, slightly buttery taste of your homegrown chickpeas as an addition to soups and stews, as a vegetable side dish, blanched in salads or roasted as an ingredient in oriental dishes.   

Interesting facts: Chickpeas originally come from Asia. They are rich in protein, minerals, and essential fatty acids. Larger, lighter-colored chickpeas are best for sprouting. Germination takes place within two to four days. After germination, the sprouts can be eaten fresh or used in other ways. The germination period of a maximum of four days should ideally not be exceeded, otherwise the sprouts can easily become bitter and inedible. Chickpea sprouts have a savory, nutty, and fresh flavor. Chickpeas can be blanched and added to vegetable salads or used as an ingredient in soups, rice and grain dishes, and Asian stir-fries. However, eating the sprouts directly in their freshly sprouted state is only possible to a limited extent, as they have a rather hard texture and contain substances that are difficult to digest. They are best prepared with a little fat, butter, or good vegetable oil. This allows the valuable, fat-soluble vitamin A to develop in the sprouts.  

The best way to grow sprouts is in the SAFLAX sprouting jar, which is available separately or as a starter set with three organic sprout varieties.