Sprout Kala Chana/ Black Chickpeas in an easy,hygienic way without tying them in a cloth or using a sproutmaker. All you need is a sieve /colander and a wet paper towel. I had earlier shared how to sprout Green Moong/Mung Beans. The process is similar except the kala chana/Dark Chickpea took 12 hours longer to sprout. I had also shared how to make a salad/chat using the sprouted green moong. It’s healthy,easy and delicious,specially with the tamarind and green chatnis on top!
I was surprised to read on Livestrong.com and the USDA websites that beans, including Chickpeas are considered part of both the protein and vegetable food group! They provide an excellent source of plant protein as well as are a great source of fiber and nutrients normally found in vegetables. So now when you eat beans, you can feel good knowing that you are getting double the benefits!
Even though I do eat the sprouted chana raw, my preference is to cook it lightly with some Indian spices. I usually put some cumin in hot oil,add turmeric,chili powder,coriander powder and salt and cook it just enough to remove the bite out of it without being mushy.
Some easy recipes with sprouts are-
How to Sprout Methi/Fenugreek Seeds
Besan Chilla with Sprouted Methi/Gramflour pancake with sprouted fenugreek
Methi Aloo with Sprouted Methi Dana and Palak
Moving on to the recipe, here is the written recipe followed by the step by step pictorial one-
How to Sprout Kala Chana/ Dark Chickpea
Ingredients
- 1 cup kala chana/dark Chickpea
- 1 paper towel
- Colander
Instructions
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Soak 1 cup kala Chana for 12 hours.
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Rinse and put fresh water and soak again for 12 hours(Total of 24 hours)
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Rinse,drain and place in a colander.
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Cover with a wet paper towel and place a plate under colander to catch any drips.
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Put in a dark place(I use my oven),undisturbed for 24-36 hours(I kept it for 36 hours)
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Rinse and enjoy your sprouted chana.
Notes
Here is the step by step pictorial recipe-
Soak Kala Chana/Black Chickpeas for 12 hours. Rinse and soak again for 12 hours for a total of 24 hours.
Rinse and put in a colander
Cover with a wet paper towel and leave for 24-36 hours undisturbed in a dark place( It took 36 hours for the chickpeas to sprout)
Enjoy your sprouted kala chana/Dark Chickpea raw, as a salad or lightly cooked.
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Aanchal
Disclaimer: The nutritional information shared here is approximate. Variations may exist due to ingredients and brands used. Please refer to a Registered Dietitian
or Nutritionist if you have any health issues or questions.
ara
I wanted to buy dry chickpeas but was intimidated by the 2-hour cooking time on a stovetop. Will sprouting them mean they will cook quickly just by stir-frying?
Aanchal Gupta
Sprouting does make it cook faster. Stir frying sprouted chickpeas will not make chickpeas mushy but has a crunch to it. Have you tried cooking chickpeas in pressure cooker or instant pot? It’s very easy and fast. I have recipes on my blog .