Legumes are a the seeds of plants from the legume family, which includes beans, peas, lentils, and peanuts. Sprouting your own legumes will make it easier for your body to absorb vitamins and minerals stored inside the food.
sprouted or not sprouted?
Sprouted garbanzo beans (aka chickpeas)!
What's so special about sprouted legumes? Sprouted beans "neutralizes the anti-nutrients and also unleashes vitamins and minerals that are trapped inside of the food" (
The Roasted Root) -- so it's easier for your body to absorb those vitamins and minerals. If eating chickpeas causes gas or other digestive issues, try them sprouted.
It's easy - just rinse and repeat!
You can sprout chickpeas on your own from dry seeds- all you need is seeds, water, and time. The general instructions are:
- Soak legumes overnight (they're going to expand! about 1/2 cup dried dried seeds = 2 cups)
- Rinse the legumes and place in a mason jar (or soaking vessel)
- Drain legumes, away from sunlight
- Repeat until they sprout. Rinse and drain the sprouting legumes 2-3 times per day.
- Wrap sprouts in a clean cloth or paper towel and set in a clean, airtight container. These won’t keep long, just 2 to 3 days in the fridge, so eat them while they’re fresh!
Read full instructions here.
Pic from The Spruce/Jen Hoy