These spicy sprouted chickpeas make a yummy snack, or a tasty side to your meal. I love soaking and sprouting my beans (and also nuts and seeds), because it turns dormant food into LIVING food! Soaking and sprouting beans, nuts, seeds, and grains make a difficult to digest food more digestible. These foods evolved with the idea NOT to be eaten (at least by insects, birds, and the like). They are protected with chemical-binders (such as phytic acid) that digestive enzymes find difficult to loosen. Not only that, phytic acid leaches calcium, magnesium, iron, copper and zinc from our bodies. Soaking and sprouting neutralises this nasty acid; they also deactivate aflatoxins – potential carcinogens – in grains.
Moistening the seed for a few days activates the plant’s own enzymes – including phytase, which digests phytates – to soften the seed, free up bound nutrients, and even create new ones by converting stored starch and fatty acids into proteins and vitamins. In particular, sprouting increases the amount of B vitamins and carotene; vitamin C is also created in the process. Sprouting can also help ease flatulence from eating beans because the complex sugars responsible for intestinal gas are broken down into simpler glucose molecules. Sprouting also alkalises legumes that are often acid-forming.
You can soak any kind of seed you want, from chickpeas to spelt berries to almonds or sunflower seeds. Here’s how to do it:
Spicy Sprouted Chickpeas
- 1 cup dried chick peas*
- 2 cups filtered water
- Pinch of sea salt
- 2 tsp cumin
- 2 tbsp olive oil
- Put chickpeas in a jar and cover with water. Add a pinch of sea salt. Cover the jar with a cloth and leave to soak overnight.
- Pour water out of the jar and leave chickpeas in the jar to sprout – this can take up to four days. Be sure to rinse the chickpeas twice a day with filtered water to stop from going mouldy.
- Once sprouted, place chickpeas in a bowl and mix with cumin and olive oil.
- Place on a baking tray and bake at 180 degrees celsius for 10min, or until golden brown.
*You can substitute chickpeas with any legumes, nuts or seeds.