HOW TO SPROUT CHICKPEAS & Why you should do it (Benefits of sprouting explained) 

Thanks Lloyd! Yes, give it a try. Next week we'll share a video about making hummus from chickpeas. And we can also really recommend sprouted mung beans...same process as with the chickpeas, but they only take around 2-3 days. :)

Thank you Maria :)

Thank you :)

Thank you Sinan :)

Thank you :)

Thank you Cesar 🙏🌱

Thank you Nicole :)

Thank you Victorija :) We're glad to hear that. How did you eat your sprouts? :)

@Jacob Dawson Thanks for watching Jacob :)

Did you cook it mam.?

Thank you Hamid 🙏🌱

Thank you :) Best wishes back from Germany

That's a great point :) Thanks for watching

Not entirely... Anyway, seems kind of presumptuous to assume we can make an exhaustive assessment of the complex relationship between eating these organisms and our overall health.. me thinks there is more left to be seen - but, I am sensitive to oligosaccharides and I tolerate soaked/sprouted DIY chickpeas way better.. so I don't need convincing.

Thank you 🙏🌱

Thank you Hina :) Let us know how you like it

I was actually worried that dried chickpeas wouldn't grow

Thanks for watching Malvika. I would probably do it at least for another day but if you live in a warm climate or the sprouts are in a warm room, then it will go faster than the 3-4 days, so whenever you feel like they are ready to eat, go for it :)

It can be a tough learning experience 😅thanks for watching :)

Those pesky squirrels! I use stronger language 😅

@@Yes2LifeShow Hi, thanks for the video. I am someone who is a non-secretor of blood type (Lewis Antigen System - Chromosome 19), therefore, I don't have the bifida bacteria in my gut to process phytic acid. Have had very bad cavities all my life (phosphorus in seed/bean, etc combines with the calcium and magnesium in my teeth/body and pulls it out). So, I have been avoiding nuts/seeds/beans/whole grains. I am just wondering if sprouting these chickpeas would take out enough phytic acid so that I would not have the cavities?

lmaooo

If you dry, sun dry. Uv rays from the sun kill any potential harmful bacteria1

Same! Did you ever try this? I want to do this exact thing!

@@AhavYAH_Yisrael never made anything other than oat flour

Yes in Vietnam it will be much much faster. The mung beans there are also amazing to sprout and super cheap.

You made this too complicated. You just want to get them sprouted then rinse them off and pressure cook or boil them. I used an old 2 lb peanut butter container, fill the water above the beans and add a bunch of folded paper towels and cover to eliminate light. It stinks after three days but it sprouts then you rinse and cook--the stink is gone. It's that easy. Monday at 6 am to Wednesday at 6 pm. Takes a minute to get them going. Completely gets out all the sugars and acids and natural pesticides that give us digestive problems.

Thank you Wakaht. Sure, that sounds like a great idea. I would sprout them in seperate containers though, as the sprouting times can vary between them.

Hi Michael, Thanks for watching. Anything flat works really well, like a large food container or Tupperware. They just need enough space to breathe :)

@@Yes2LifeShow Ok, awesome, thanks for the prompt reply

@@Yes2LifeShowSorry, I just want to clarify, I meant the soaking part. What would be ideal for soaking, a flat surface or a bowl?

@@MrGittle ah I understand. For soaking, you can use bowls as well. Just once they are rinsed, I'd use something flat

@@Yes2LifeShow Thanks so much!!

love India !!!

That's fantastic :)

Direct sunlight would not be ideal but a warm place can be good, that could help to speed up the sprouting process

@@Yes2LifeShow thanks-helpful

@@dolmen6613 Thank you :) Hope they work out well for you

We never really use vinegar, just plain water but you can add about 1tbsp per cup of water.

Thanks for watching. What is happening now with your sprouts? It usually goes much faster in summer, so you have to be careful and if needed, wash more regularly.

@@Yes2LifeShow with lentils no problem but chic peas just don't sprout up with the same method

Did you use a sprouting jar or a flat container? As long as they are drained well and there's a lot of space to breathe, it should be fine :)

wanna know the same! because after the 3-4 days of them being in the sprouting process, after, they are still not 'done' / cooked .. they are still 'crunchy' and makes me feel like they are not good yet to eat? so i what i do, from what I've learned/ read, is to cook them for 20-30 minutes. Which is reducing their lectin content, which is what gives us a 'leaky gut' , find out more online about leaky gut in case you are wondering. Anyhow, so when we cook them for 30 minutes on relatively high heat, the lectins are 'deactivated' (kind of thing) and healthy to consume :) with all the benefits he is also explaining in the video. So I believe, after sprouting them, they should still be cooked for 30 minutes in order to prepare them fully. But I would like to hear more about this from them :) Until then, I will cook them for 30 minutes after sprouting them. X

Great question! It depends a little: chickpea sprouts tend to have a unique earthy smell, but it should still be pleasant. If it starts to be off-putting, it's a sign that they're not got anymore. Maybe try to drain the water well after rinsing so they will not sit in the water for too long!

Thanks for your comment. That's a good question. Sometimes, some seeds or legumes won't sprout for various reasons, so I guess the safest option would be to eat the sprouted ones and boil the other ones.

Hi Nomane, Thank you for watching. Yes, for sure. We actually have a video using the sprouted chickpeas to make hummus: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-KAHEso-o3e0.html

Hi Vishnu, yes sure, you can either blanch them for a few minutes in boiling water, boil them longer, or bake them in the oven! Up to you! :)

Hi Kai, Thanks for your comment. Sprouted chickpeas will always be firmer than cooked ones, but if they are really firm, it could be that the chickpeas have been stored for a long time (e.g. the ones in the store were already there for a while). Kidney beans have to be boiled actually. They contain a toxin that can be really uncomfortable to put it mildly, so I would recommend not to sprout them.

@@Yes2LifeShow I read this message after I already spouted the red kidney beans. They had 4 days, washing twice per day. Do you think if I boil them, they will be poison?

@@kaiklann probably. Don't eat them.

It’s nice to find these tutorials on RU-vid however the information is often incomplete and potentially unsafe. So always do your due diligence and consult professionals such as university extension websites and do further research.

I feel like you should eat them within the next few days and can keep in a fridge. You could try freezer to slow that going bad process probably.

Ok I just read that you answered to the same question in another comment. I'm temporarily without kitchen that's why I was asking, cause I cannot cook anything. I do have a water boiler and a microwave though: maybe after sprouting I can soak them in very hot water for a few minutes and even repeat the process twice so they're going to start cooking just a little bit.

@@WhatashameMaryJaneYes you can actually eat them raw. As far as I understand, chickpeas are different in that case from kidney beans for example You can even buy raw sprouted chickpeas in supermarkets in Germany so I suppose they are safe to eat even without hot water :)

@@Yes2LifeShow Thanks. I'm actually in NYC, everything is so expensive here and I wanted to try to sprout something that I had already at home or that I could easily buy at the grocery store. If you go buy proper sprouting seeds you pay $5 per one or two tablespoons of seeds. I thought I could put in good use the huge amount of sunflower seeds I have, but I've read you need them still hulled, while I do have the unhulled ones, like the ones Germans put in their salads :) Any idea of other inexpensive seeds to sprout?

Oh I thoughts it's also possible to sprout the hulled sunflower seeds. I can highly recommend brown lentils or mungbeans. Both are usually pretty affordable and they sprout very quickly (about 2-3 days). Alfalfa is also great

Thanks for watching. You can store them in a food container in the fridge for up to a week (if it starts to smell or look strange, best to get rid of them) And always rinse them before eating

Do you have an AC at home? The sprouting process works best when it's warm (but not super hot). It could be that in your case, they are ready within 1 or 2 days already I wouldn't put them in the fridge though, preferably outside

@@Yes2LifeShow yes whole house air conditioned but not in kitchen.

Great tip. Thank you, Stephie. Does it take much longer in the fridge?

Thank you for watching, Trish. I used a dry cloth.

Yes once they are fully sprouted they are fine to eat. No need to cook them at that point :) if you notice any unwanted discolouring or strange smell, better stay on the safe side though. So far never had an issue with sprouts but better to trust your instincts :)

How I understand it, chickpea sprouts will still have a bit much lechitin, and therefore, as the only type of sprouts, should have a quick boil before eating. But as sprouts they need just 5 mins and the remaining lechitin will be neutralised.

@@Heyiya-if Yeah! That's what I read in the book "Vegan-Klischee ade!" Cooking sprouted chickpeas and kidneybeans for short amount of time.

Thank you

Hi Julie, they are dry chickpeas from an organic supermarket and then soaked overnight before sprouting

@@Yes2LifeShow Thank you :)

I would suggest discarding those ones or boiling them. It can always happen that a few in a batch don't sprout

Hi Stacey, Thanks for watching. I'd definitely recommend using filtered water, especially for the soaking part.

Thanks for your comment. It must be possible somehow. I know that in Thailand or indonesia, they also make munbeans and soy sprouts without AC. Did you try it?

@@Yes2LifeShow yes I m trying.. I am rinsing chickpeas 2 times a day...

Thanks for watching. That's why it's important to make sure that they are drained well before putting them back into the tray, so they don't sit in too much water. It might depend on your climate as well though, but in Germany, we never had any mold with our sprouts

Thanks for watching. Yes, that would be best. Here in Germany, the tap water is pretty good so no need for filtered water but it really depends on the country.

@@Yes2LifeShow in Romania we drink water str8 from the well

@@calinconstantin2463 Then even better :) No need for filtered water

You mean for e.g. chickpea tempeh? I am not sure. I have never tried that .

@@Yes2LifeShow Alright ,no problem ,thank you

I'd probably boil them first... I've fermented lentils, but if you don't blanche them with boiling water to semi cook them, the smell is like rotten food when you ferment them. But then again I think if chick peas are sprouted, they become something else. I'll have to try both methods.

Thanks for watching, Paige. Yes, you definitely can. Some people like to be extra careful, and boil them as well, just to be sure. With sprouts, there's always a tiny chance that something goes bad in the process, but you can usually trust your eyes and nose in that case.

Hi James, good question! It could be better that they need to soak longer in the first place, or that they are not organic. We found that non-organic beans and legumes often don’t sprout properly. Which ones did you choose?

Yes 2 Life Show Thanks for your reply. I got the ones out of the dry bin at Whole Foods. I’m not sure if they were organic or not but I’ll try and find some organic ones. Oddly enough, I’m not sure if I can find organic ones near me but I’ll try. One more question if I may. Have you ever tried sprouting lentils? I’ve heard they can work good for making a raw hummus as well. Thanks again.

Hi James, yes, lentils are fantastic to sprout. They also sprout a lot easier than chickpeas, mung beans are great as well and even easier. We recently made a video about sprouting lentils and also about spread that we made with them. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-YrUGgskTzpo.html

Yes 2 Life Show Thanks!

@Jim u have to make sure "Sprouting" is on the label. Example: "Chickpea Sprouting Seeds" Because the ones in the grocery stores are already heated so it won't sprout

Thanks for watching, Hexane. What questions do you have? I actually recommend starting with lentils first, as they are much easier to sprout.

Thanks for watching 🙏🌱

@@Yes2LifeShow omgg thanks for replying

Oh wow. Is it due to the heat? Hope your next batch works better :)

Did the water get foamy? Does it have a stinky smell?

Thank you for the comment! :) Glad you liked it

Sorry to hear that. Good idea to discard them in that case and start again. Maybe it's because of the heat? Or were they packed pretty tightly?

maybe when rinsing them, add a drop of desinfectant (sodium hypochlorite) to the water, and then rinse again with normal water.

What did it smell like? I’m curious because I accidentally soaked mine a lot longer than just one over nighter.

@@KillaKristine it smelled rotten like almost like farts, but under normal circumstances I'd try it again