Chickpea seed sprouts are eaten. How to germinate chickpeas at home and what can be prepared based on this natural product? Chickpeas in cooking

Welcome all!

Today, as the sprouted grain craze is gaining more and more popularity, I will tell you how to germinate chickpeas. This amazing cereal, of course, is not quite familiar to Russians.

But in the countries of the Middle East and Asia Minor, it is considered one of the main legumes with an amazing nutty flavor and excellent healing characteristics.

Here in Russia, athletes, adherents of a healthy diet and those who are engaged in a raw food diet were the first to talk about the benefits of sprouted chickpeas.

Since these people have experienced for themselves the full power of their unique composition, where in the process of germination of grains all the “building materials” necessary for the growth and life of the plant are activated.

Therefore, using this living product for his own purposes, a person receives for himself a unique source of plant energy in the maximum phase of their development.

What is chickpea, what is its chemical composition, why is it unique and how should its sprouts be used, you will learn about this further if you stay on this page.

Chickpeas are native to the East and the Mediterranean. In these countries it is also called:

1. Shishom;
2. Bubbler;
3. Turkish or lamb peas.

In its appearance, this leguminous cereal has a specific shape of fruits resembling the head of a ram with a beak. Belonging to a particular variety gives peas distinctive features:

• Some reach a diameter of up to one and a half centimeters;
• The color is green, brown, black or red;
• They have a different shell - thin tender or rough thick.

In its composition, the bladder is rich in:

1. Complete vegetable BJU;
2. dietary fiber;
3. Vitamins from groups B, C, A, PP.
4. Chemical elements:

• calcium;
• silicon;
• manganese;
• sodium;
• phosphorus;
• sulfur;
• chromium;
• boron;
• cobalt;
• Selene;
• zinc.

The balanced composition of this legume allows you to use it for food, and also completely replace meat in the diet of vegetarians and raw foodists. At the same time, this product is very difficult for our body to digest, due to the fact that it is a rather heavy food for our digestive tract.

And the thing is that the enzyme inhibitors present in it, which provide natural protection of seeds from swelling, can cause flatulence or even diarrhea in a person.

As for sprouted chickpeas, here, during the process of grain swelling, the inhibitory protection naturally begins to break down and fermentation of complex substances into simpler ones occurs.

Therefore, the revival of the "dormant seed" of chickpeas becomes for a person an easy food with a high energy potential. At the same time, in sprouted chickpeas:

1. The amount of nutrients increases significantly.
2. Vegetable proteins are converted into irreplaceable amino acids tryptophan, lysine and methionine, easily absorbed by the human body.
3. Starchy substances are transformed into useful malt sugar.
4. Up to six times the amount of antioxidants increases;
5. The entire vitamin complex is fully preserved and doubled.
6. The calorie content of 100 grams is about 120 kcal.

Thanks to these characteristics, the benefits of sprouted chickpeas become obvious, and its constant use in the diet of adults and children allows them to:

• Make up for the lack of iron;
• Stabilize glucose levels;
• Reduce the amount of bad cholesterol;
• Prevent the development of anemia;
• Improve digestion;
• Protect eyes from cataracts;
• Reduce the risk of heart attacks or strokes;
• Normalize blood pressure and metabolic processes;
• Increase the elasticity of the vascular walls;
• Remove toxins, harmful substances, excess bile, radionuclides;
• Dissolve stones in the liver or gallbladder;
• Slow down the aging process;
• Fight colds, diabetes, overweight;
• Improve the intestinal microflora;
• Protect cells from free radicals;
• Strengthen immunity.

How to make your own sprouted chickpeas

Usually, fans of a healthy diet know how to germinate chickpeas correctly and how long it takes. I will only voice this technique for you, which is quite easy to perform at home.

First you need to take suitable seeds of lamb peas. They must be selected, dry and not have damage to the outer shell. After that, you should act according to this scheme:

1. Garbage and spoiled peas should be removed from the available beans, and the remaining high-quality grains should be washed with running water.
2. Prepared peas should be transferred to a deep bowl and pour them in a ratio of two to one, with water at a temperature of 22-24 degrees.
3. Then we leave the sprouts with water for 10 hours in the body place, usually this is done at night.
4. In the morning, the chickpeas must be washed, but no longer filled with water, but only covered with wet gauze and wait for the sprouts to appear for at least another 12 hours.
5. Usually after two days from the beginning of the process, chickpeas give 1-2 mm sprouts.
6. Such sprouts can already be safely eaten. And for storage, they should be transferred to a plastic container, closed with a lid and put in the refrigerator, from time to time washing them from the resulting mucus.
7. If the grains hatch poorly, they need to be washed a little more often, and this is after 3-4 hours, so that they are always moist and do not sour.
8. You can store a germinated bladder for no more than five days.

I suggest watching a helpful video.

How to use sprouted chickpeas

Nutritionists generally believe that chickpea sprouts should not be cooked, so as not to lose their valuable and beneficial properties. Therefore, it is best to make simple and uncomplicated dishes from this nature of the product, such as:

Salad

To prepare a salad from chickpea sprouts, you can use any fresh vegetables as a base, such as:

• carrots;
• Ogurtsov;
• Bulgarian pepper;
• Tomato;
• leek;
• Celery stalks.

In addition, it goes well with chickpea sprouts:

1. sea ​​kale;
2. olives;
3. Olives;
4. Greens of dill, cilantro, wild garlic.

Having chosen your favorite seasonal vegetables for the salad, you need to cut them, add a few drops of lemon juice to them and season with olive oil, flax or extra virgin mustard.

Hummus

This traditional oriental dish is a wonderful decoration for any table, not only in the diet of raw foodists. Cooking it at home is very quick and easy. For this you need to take:

• 200 grams of chickpea sprouts;
• Grams 50;
• A few cloves of garlic;
• A bunch of cilantro;
• A couple of tablespoons of sesame seeds.

All these ingredients should be placed in a blender, grind to a smooth paste-like consistency. If the paste turns out to be dense, it can be diluted with boiled water, and then add cumin, coriander, turmeric or black pepper to taste.

Another recipe for vegetarian hummus can be found in the following video.

Finishing my story, I want to say that eating sprouted chickpeas by a person is an excellent filler of his energy for the whole day. However, the ability of this natural product to increase gas formation can harm people with sick intestines, stomach ulcers, kidney pathology or allergies.

Therefore, in order not to cause unnecessary discomfort to children or the elderly, you should consult a doctor before eating chickpea sprouts. To everyone else, bon appetit and stay healthy!

Good luck to all! See you!

Surely everyone has heard about the benefits of sprouted grains and legumes (wheat, oats, barley, buckwheat, chickpeas, etc.). Their value lies in the unique composition, because in each grain, during germination, “building materials” are activated, which are necessary for the growth and life of the plant. At the same time, the benefits of the product also increase significantly. Sprouted chickpeas are an exceptional “live” product, the properties of which I want to tell you about.

Sprouted chickpeas: benefits and composition

As I said, during germination, the content of nutrients increases significantly. Thus, the content of B vitamins in sprouted chickpeas almost doubles. The amount of vitamin C increases from 2.04 to 36.14 mg/100g, just imagine (by the way, during heat treatment, this vitamin is completely destroyed)!

Of the valuable micronutrients, sprouted chickpeas contain boron, silicon, manganese, iron, calcium, magnesium, potassium and surpasses other legumes in the amount of the main essential acids - methionine and tryptophan.

It should be noted that sprouted chickpeas differ from other crops in low calorie content - 116 kcal/100 g. At the same time, the content of proteins, fats and carbohydrates is 7.36 / 1.1 / 21, respectively (the average value is given). With obesity and diabetes, sprouted chickpeas must be included in the diet!

• Firstly, sprouts quickly and effectively “heal” the intestinal microflora. With their help, it is easy to get rid of dysbacteriosis, gastritis, colitis.
• Protect cells from free radicals, the main culprits of diseases (oncology!), As well as early aging.
• Hardly anything contains as many vitamins and microelements as their sprouted cultures contain! Neither fresh vegetables, fruits, nor greens can be compared with the benefits of sprouts.

In addition, sprouted chickpeas strengthen the immune system and are ideal for preventing flu and colds.

By the way, pregnant and lactating mothers also need to include sprouts in the diet, they alleviate toxicosis, saturate the body with proteins, antioxidants, increase hemoglobin, the level of which during pregnancy and lactation must be controlled.

Sprouted chickpeas: how to cook

In order to cook sprouted chickpeas, you must first soak it (for 8-10 hours). I usually soak it overnight.

After that, you need to drain the water, rinse the chickpeas, spread them on a flat surface (a plate or a tray) and cover with a wet towel (do not squeeze it hard, there should be enough moisture). After 10-12 hours, small sprouts-tails will begin to “peck”.

To make the sprouts grow larger (ideally about 0.5-1 cm), periodically wet the towel again. Ideal seedlings will become after 24-48 hours.

Yes, chickpeas should germinate at room temperature. Sprouted chickpeas should be stored in the refrigerator by transferring it to a container (DO NOT close the lid tightly).

Sprouted chickpeas: how to use

Sprouted chickpeas can be consumed as an independent dish, or added to salads. What, you ask? Absolutely any of the fresh vegetables!

Cut vegetables, add a few tablespoons of sprouts, season with your favorite oil (olive, mustard, linseed, etc. is great) and lemon juice. For piquancy, you can add a clove of garlic, leeks or herbs.

Also, sprouted chickpeas go well with seaweed, olives, herbs; will serve as an excellent addition to cold dishes, meat or fish.

Heat treatment is not required.

Sprouted chickpeas: recipes

Speaking of chickpeas, of course, one cannot but pay attention hummus. Sprouted chickpeas are also great for this dish.

Sprouted chickpea hummus

Ingredients:

• sprouted chickpeas - 250 g;
• olive or linseed oil - 50-70 ml;
• lemon juice - to taste;
• garlic - 2-3 cloves or to taste;
• cilantro - a bunch;
• spices (zira, coriander, turmeric, black pepper) - to taste;
• sesame paste (tahini) or sesame seeds - 2-3 tablespoons;
• salt - to taste.

Cooking:

Place all ingredients in a blender bowl and blend until smooth. Add some water if necessary.

Sprouted chickpea hummus is fresher in taste and has more nutty flavors. Of course, this is a great recipe for raw foodists.

Hummus is usually served sprinkled with paprika and sprinkled with a little olive oil, to bread or pita, it can also be used as an appetizer for meat. It goes well with vegetables (bell pepper, carrot and celery sticks).

We tried some dishes and wondered - how to cook beans?

I must say right away that chickpeas cooked by GF are our favorite food!

We are raw foodists, but everyone will like this dish, both vegetarians and those who are omnivores.

Fermented chickpeas are a very tasty and nutritious dish. When its cooking comes to an end, the smells that crawl out of the slow cooker remind us of the smells of the kitchen of a good restaurant.

The basis of hot fermentation is to self-ferment the product with the help of enzymes that are formed in grains and legumes during germination (after all, it is to obtain these enzymes that we germinate them), or with the help of vegetable enzymes from capsules (those produced by the biotech industry) to self-ferment the product to such a state, to make it easily digestible.

But with the help of germination alone, we will not achieve this. Another method is needed. I certainly don't mean boiling or roasting. You need to get the seedling to get the maximum amount of enzymes, and then interrupt this process gently and carefully so as not to suppress the activity of the enzymes and allow them to do their job.

This is achieved by the method of increasing temperature, so that all the enzymes formed in the grains work at their optimal performance.

Detailed cooking recipe:

• We buy dried chickpeas in shops that sell nuts and dried fruits.
• Rinse 250 g of chickpeas (chickpeas) suitable for sprouting
• If you have an ozone generator for disinfecting beans, then turn it on for 15 minutes, or fill it with intense pink potassium permanganate water for 12 hours
• Rinse the chickpeas well, soak for 30 minutes to get rid of the remaining potassium permanganate, rinse again. If you have ozonated, then rinse thoroughly too
• Drain the water thoroughly so that the beans do not rot.
• We like to germinate chickpeas in a very slatted colander, so the grains breathe from all sides and do not get moldy (photo below)
• Hot fermentation uses 3 day old sprouts (12 hours of soaking included)
• Rinse the beans every 6-8 hours, shaking off the water thoroughly, if possible, rinse every two hours
• The next step is very important! After sprouting, carefully sort and discard all broken, dark, dark barreled, unsprouted, suspicious beans, otherwise you will end up with a moldy product.
• If an unpleasant odor appeared during germination, then the chickpea beans were initially severely affected by mold. Do not use such chickpeas! But this happened to us several times - we bought chickpeas at the end of the season and the beans were almost a year old
• Unlike cereals, chickpea sprouts are almost not affected by mold, and this is good news!
• Place the chickpeas in the multicooker bowl and fill with water to cover 4 centimeters
• Set the multicooker to the following program: 60 degrees (1 hour), 70 degrees (1 hour), 75 degrees (2 hours), 80 degrees (4 hours), 85 degrees (1 hour)
• Total 9 hours! Usually we put chickpeas at night, in the morning we will have a wonderful dish with a wonderful aroma.
• At the end of cooking, we take out the bowl with beans and broth from the multicooker, cool it, enjoying the outgoing smells
• You can also use whole chickpeas, but passed through a blender is better absorbed
• Place the chickpeas in a blender so that the beans are covered by 4-5 centimeters of broth. In general, all types of peas are very greedy for water, starting to grind, you will see when you need to add more broth. If you do not add enough liquid, then the blender will not be able to grind the chickpeas, and if you add too much, you will get soup. Determine the correct amount of liquid yourself empirically. And in general, it should turn out porridge. It happens that all the broth is over, but the chickpeas are still left. Feel free to add water, the taste will not get worse. Add small portions to the blender (I divide this amount into about 3 parts).
• Do not take more than 250 grams for the first time, because this amount already makes a lot of chickpeas!
• Store such porridge in the refrigerator, we store it in the zero chamber, add seasonings and vegetable oil to each serving already on the table
• It is convenient to warm up in enameled bowls directly on the stove, stirring very quickly, do not exceed 80 g, do not bring to a boil

Against the background of the rest, demanded by man, legumes look decent, and often even occupy leading positions. When sprouted, chickpeas multiply useful qualities and become an indispensable food product for many people. About sprouting chickpeas at home and cooking them as food, read further in the article.

Useful properties and contraindications

The presence of valuable vegetable protein and a rich composition of nutrients in the form of vitamins, minerals, acids and about 80 more useful compounds predetermine the benefits that the human body brings both in a healthy state and in the presence of certain problems.

• The product is capable of:
• increase immunity;
• normalize metabolic processes;
• optimize blood composition;
• reduce the level of "bad" cholesterol in it;
• due to the rich content of methionine, act as an effective hepatoprotector;
• stimulate the activity of the gastrointestinal tract;
• remove poisons and toxins from the body;
• stimulate brain activity;
• strengthen bone tissue;
• improve the condition of the visual organs;
• normalize the functioning of the nervous system;
• eliminate problems with the skin surface of the body;
• saturate the body with iron, which is especially important for women;
• stimulate lactation in nursing mothers;
• stabilize blood sugar levels;
• raise the tone of the body;
• normalize blood pressure;
• strengthen the walls of blood vessels;
• exhibit diuretic and choleretic effects.

The composition of the grains includes cobalt, copper, nickel, titanium, silicon, selenium, boron.

However, with all the useful qualities, Turkish peas may be contraindicated for use by people who, in addition to individual intolerance to the product, have health problems with:

• tendency to increased gas formation in the intestines;
• diseases in the bladder;
• kidney problems;
• gout;
• thrombophlebitis.

Important! Chickpea, having the ability to normalize the activity of the digestive system with minor problems, at the same time is contraindicated in cases of inflammatory processes in the mucous membranes of the intestine or stomach.

How to quickly sprout chickpeas for food at home?

With good quality seeds, chickpeas are easy to germinate. True, this cannot be done quickly, since the duration of germination depends entirely on the internal processes occurring in the seed, which cannot be accelerated. Even special germinators only simplify human actions, but by no means stimulate the germination process itself.

To properly germinate chickpeas at home, you must:

1. Rinse dried chickpeas thoroughly.
2. Delete broken instances.
3. Then the seeds are soaked, for which they are poured with raw water at room temperature so that there is 3 times more water than the mass of peas.
4. Leave the grains to swell at room temperature.
5. After 10 hours, drain the water in which the product was located, rinse with fresh water and then remove it.
6. Pour the swollen grains into a low and wide container, on the bottom of which wet gauze is laid.
7. Top the peas with another layer of wet gauze.
8. To prevent rapid evaporation, the container is covered with a film, a small part of which is slightly opened for ventilation.
9. After 24 hours, sprouts appear on the peas. But since the optimal length of the seedlings should be 2-3 cm, the peas are washed and placed back in the container.
10. Another 24 hours later, the seedlings reach the optimum size.
11. They are washed again, rid of water and placed in a refrigerator in containers that provide air to the seedlings.

Video: how to germinate chickpeas

How to use sprouted chickpeas for food?

For more than one millennium, the valuable gastronomic qualities and beneficial properties of this plant, the rich composition of nutrients have been actively used by humans.

Sprouted chickpeas are used both as an independent dish and as one of the main ingredients in recipes for salads, side dishes and such a well-known dish with the Arabic name hummus, which has a special unique taste.

Ingredients:

• sprouted chickpeas - 250 g;
• olive oil - 65 ml;
• - 3 teeth;
• - 1 bunch;
• sesame seeds - 3 tbsp. l;
• salt - 3 g;
• turmeric - 1-2 g;
• black pepper - 1-2 g;
• - 2-3 g;
• - 2-3 g;
• lemon juice - 1-2 tsp

Cooking process:

1. All the ingredients are turned into a homogeneous mass by means of a blender.
2. As needed, a small amount of water is added to the mass.
3. Top with paprika and drizzle with olive oil.
4. Served with bread or as a side dish for meat.

Did you know? While many plant foods can lose up to 70% of their nutrients during the canning process, chickpeas can retain almost all of the nutrients (95%) in canned form.

Sprouted chickpea salad with green apple

The ingredients are mixed with dressing.

Before eating lettuce for 10 minutes. kept in the refrigerator.

Did you know? On the surviving papyrus of an ancient Egyptian schoolboy who lived 3,500 years ago, the hieroglyph for chickpeas is repeated several times, which indicates the popularity of this food product already in those ancient times.

Being one of the most prominent representatives of legumes, for a long time it was not in demand in our area due to the difficulty of growing in a cool climate and, therefore, a higher cost compared to peas and beans. However, the success of breeders, allowing the culture to move further north, and the outstanding consumer qualities of chickpeas make it more and more accessible to a wide range of consumers.