When you sprout, phytic acid and oligosaccharides and natural pesticides built-into the plant are stripped out, so you can absorb all the nutrition without any digestion problems. Great method, enjoyed the video.
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.
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.
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
Ah Yes! phytic acid, unfortunately I found out about this nasty little deterrent the hard way. This is how various plants, seeds, legumes use this acid to deter those pesky squirrels and other little creatures that like to nibble on all that goodness found in the plant kingdom. I wasn't aware of the fact that legumes can be sprouted, I thought it was only seeds, so that's new information for me. Nice one. Cheers.♥
@@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?
I am interested in using chickpeas and lentils (and maybe other beans and pulses) for flours. Have you ever dried the sprouted chickpeas in either an oven or a dehydrator and then turned them into a "sprouted flour?" I'm wondering as with many grains and various legumes how much it matters to soak and then dry/dehydrate the grain or legume and how quickly it can be turned into a flour from either a dry raw item or something soaked, maybe sprouted, and then dehydrated. Advice welcome.
amazing info, thank you. Just 2 questions: 1. After you leave it under a dish cloth etc. and you rinse them 2 times a day for the next 2-4 days, do you have to leave it soaking in filtered water as well, or is it okay to leave it without water under the dish cloth and just rinsing them for the next few days? 2. Is it okay to eat the sprouts along with the chickpea? Thank you in advance!
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.
@@cefarther3945 ironically you are complicating it too haha. you don't need to cook them or cover them from light. I've been making / eating them for a few weeks now
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.
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 :)
i accidentally sprouted my chickpeas preparing them to make falafels the other day and i thought i ruined them! i still used them and they were my best batch of falafels ive made yet! didnt know why until now! i also kept a few sprouted seeds and planted them, now theyre growing (:
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
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. :)
I been washing my chickpeas twice a day for 4 days and only a few are sprouted, should i wait longer till all have sprouted or will the sprouted ones go bad by then?
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.
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
I have a question about this because I tried to sprout for the first time and I ended up throwing them away because they started to smell very fermented and I thought it was my fault for leaving them in the water for longer then 12 hours .. I am on my second try and 3rd day but they smell fermented since yesterday although I have been washing them twice Daily so my question is the fermented smell a natural part of the process ? .. thank you
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!
Phytic acid works to bind minerals like calcium, magnesium and potassium to name a few, during digestion thus decreasing the bioavailability of minerals due to them being bonded together in a big clump instead of evenly distributed throughout the food you have consumed and also making them more difficult to excrete. Sprouting beans is a way to tremendously reduce phytic acid content.
Whats also possible is that the spot where you let them sit wasnt ideal, i tried a cool dark spot in my kitchen drawer the second time i tried it and now it worked
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 Nomane, Thank you for watching. Yes, for sure. We actually have a video using the sprouted chickpeas to make hummus: ruclips.net/video/KAHEso-o3e0/видео.html
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.
Hi!! Two questions: I sprouted the chickpeas based on your recipe. They sprouted with the little tail, but the chickpeas were still hard to eat. I leaved then for an extra 2 days and they become bad. They should be hard? I want to make hummus. To sprout red kidneys beans is the same process than the chickpeas?
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?
It’s nice to find these tutorials on RUclips 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 TRIED SPROUTING BLACK GARBANZO BEANS, but they are not responding well. I soaked them for only 4 hours so I would not get mold, maybe it needs to be longer. What are they suppose to look l ike when ready to eat. I sprouted Lentils and they grew quickly
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.
Hii... I m doing sprouting of chickpeas but there is very hot temperature in pakistan, as we know that temperature matters alot. I don't have AC.. so what should I do???
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?
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.
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
I tried this method using chickpeas from the dry food bins at Whole Foods a couple of times and they never sprouted. Am I using the wrong chickpeas? Thanks.
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. ruclips.net/video/YrUGgskTzpo/видео.html
@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. 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
So.... There is nothing "wrong" with eating RAW sprouted chickpeas? The first comment on "Google answers" says to NEVER eat raw chickpeas or other legumes. I always sprout them. But then I cook them for a few seconds/minutes. I've not tried them raw before.
When people search how to sprout hickpeas you have to take into consideration they already know about their nutritional aspect of them, so get with the video. All in all it was a very good video
It smells so bad, I wasted my chick peas I didn't feel safe eating them, I'm usually more experimental but I cant afford food poisoning during a pandemic, but I'll try again when it's safe to go to hospitals again
2 minutes 40 seconds of preamble... content to starts around 2:45, then at 3:50 he repeats it again. then at 5:00 he recaps again. Maybe if you script it with a bit more thought. Good content. Could be professional. Good luck
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When you sprout, phytic acid and oligosaccharides and natural pesticides built-into the plant are stripped out, so you can absorb all the nutrition without any digestion problems. Great method, enjoyed the video.
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.
2:50 thank me later
Hello and thank you for your video, do they need to be placed out of sunlight like in dark place?
Thank you for explaining the benefits of sprouting chickpeas! I've seen a few videos of how to sprout them but never an explanation why. Good job!
I'm quite new to sprouting and it was a lot easier before summer??
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
thank you! you have to cook them before eating, right? chickpeas i thought should not be eaten raw...or not?
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
Ah Yes! phytic acid, unfortunately I found out about this nasty little deterrent the hard way. This is how various plants, seeds, legumes use this acid to deter those pesky squirrels and other little creatures that like to nibble on all that goodness found in the plant kingdom. I wasn't aware of the fact that legumes can be sprouted, I thought it was only seeds, so that's new information for me. Nice one. Cheers.♥
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?
Plants do not want to be eaten.
I am interested in using chickpeas and lentils (and maybe other beans and pulses) for flours. Have you ever dried the sprouted chickpeas in either an oven or a dehydrator and then turned them into a "sprouted flour?" I'm wondering as with many grains and various legumes how much it matters to soak and then dry/dehydrate the grain or legume and how quickly it can be turned into a flour from either a dry raw item or something soaked, maybe sprouted, and then dehydrated. Advice welcome.
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
amazing info, thank you. Just 2 questions:
1. After you leave it under a dish cloth etc. and you rinse them 2 times a day for the next 2-4 days, do you have to leave it soaking in filtered water as well, or is it okay to leave it without water under the dish cloth and just rinsing them for the next few days?
2. Is it okay to eat the sprouts along with the chickpea?
Thank you in advance!
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.
@@cefarther3945 ironically you are complicating it too haha. you don't need to cook them or cover them from light. I've been making / eating them for a few weeks now
Hey, I was wondering if I can sprout in a bowl as I don't have a jar? Would that still work? Thanks so much for this helpful video
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!!
Put the chickpeas to sprout. I live in vietnam, with this climate I guess it won't take them much to sprout. Thank you for the recipie 🙏
Yes in Vietnam it will be much much faster. The mung beans there are also amazing to sprout and super cheap.
Love from india 🇮🇳🇮🇳
Sir can i mix chickpeas sprouts with other sprouts like lentils sprouts, gram sprouts for enhancing the flavor?
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.
After sprouting & U don't like to eat it raw is it possible that you can cook it....
Thank you for the vid.
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! :)
Here in India, I require only 2days to get sprouted 🔥 lots of love to veecoco ❤
love India !!!
should they be kept cool or warm to sprout best ?(e.g should they be left in sunlight in a warm place (although covered)?
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
Thank you for the video!
Do we continue to wash them to 3-4 days when the small sprouts tail are out on the second day ?
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 :)
OMG! I followed the instructions and I love the taste! Thank you!
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.?
I like this so much that I got up and soaked some of my garbanzo beans 😊 thank you so much 😊
Great, man! I have a question, sprouts can be put in the freezer?
Will the warmer the climate the quicker they sprout?
i accidentally sprouted my chickpeas preparing them to make falafels the other day and i thought i ruined them! i still used them and they were my best batch of falafels ive made yet! didnt know why until now! i also kept a few sprouted seeds and planted them, now theyre growing (:
I live in dubai. It's pretty hot here. Can you please tell me if i should put soaked chickpea in fridge or outside?
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.
Interesting. Something to consider. Thanks.
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. :)
I been washing my chickpeas twice a day for 4 days and only a few are sprouted, should i wait longer till all have sprouted or will the sprouted ones go bad by then?
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.
How long do chickpeas keep after the 3 - 4 sprouting process?
Do you to store them in fridge or freezer?
Many thanks!
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.
I didn't knew this i litterally just YEETED! THEM IN THE GROUND
lmaooo
Great video and you have a good energy to you best wishes from the uk 🇬🇧 x
Thank you :) Best wishes back from Germany
New heard of doing this before! Thankfully I bought some dried chickpeas a couple of days ago so will definitely try this! Thank you! 💚
Thank you Hina :) Let us know how you like it
I was actually worried that dried chickpeas wouldn't grow
Wait so you just leave the chick peas out during the whole process? You don’t put them in the fridge or anything during the process right?
Can I cook it after fermented?
I'm sprouting chickpeas now
That's fantastic :)
Hi! Did I understand it right that I can then eat the chickpeas raw?
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
Are you covering them with a wet cloth or a dry cloth?
Thank you for watching, Trish.
I used a dry cloth.
I have a question about this because I tried to sprout for the first time and I ended up throwing them away because they started to smell very fermented and I thought it was my fault for leaving them in the water for longer then 12 hours .. I am on my second try and 3rd day but they smell fermented since yesterday although I have been washing them twice Daily so my question is the fermented smell a natural part of the process ? .. thank you
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!
Phytic acid works to bind minerals like calcium, magnesium and potassium to name a few, during digestion thus decreasing the bioavailability of minerals due to them being bonded together in a big clump instead of evenly distributed throughout the food you have consumed and also making them more difficult to excrete. Sprouting beans is a way to tremendously reduce phytic acid content.
Wow, beautiful video; thank you!
Thank you :)
Tried to sprout chickpeas. Rinsed every day. On fourth day they stank. What did I do wrong?
At my first try it was the same, i didnt spread them out enough in the container they need air between them
Whats also possible is that the spot where you let them sit wasnt ideal, i tried a cool dark spot in my kitchen drawer the second time i tried it and now it worked
So can you eat sprouted chickpeas raw?
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.
Can I make hummus and falafel with the sprouted chickpeas?
Hi Nomane,
Thank you for watching. Yes, for sure. We actually have a video using the sprouted chickpeas to make hummus: ruclips.net/video/KAHEso-o3e0/видео.html
Thank you, I am going to try this.
Thank you :)
Hello. My sprouted chickpeas are a little bit slimy. Did I blow it??
great sharing, thank you. I’m looking to sprout the chickpeas 👍👍👍👍👍
Thank you Nicole :)
How do we track the micronutrients and the macros of sprouted legumes?
I sprout mine in the fridge. Haven't had any problems
Great tip. Thank you, Stephie.
Does it take much longer in the fridge?
Do you need to dry them before sprouting, because I find that they go bad whenever I try to sprout them
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 :)
You don't sprout canned chickpeas, only the dry ones..
Can the chickpeas bought online still capable of sprouting?
Perfect. Thanks 👏
Thank you Sinan :)
Can be fermented after sprouting?
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.
Hi!!
Two questions: I sprouted the chickpeas based on your recipe. They sprouted with the little tail, but the chickpeas were still hard to eat. I leaved then for an extra 2 days and they become bad. They should be hard? I want to make hummus.
To sprout red kidneys beans is the same process than the chickpeas?
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 RUclips 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 TRIED SPROUTING BLACK GARBANZO BEANS, but they are not responding well. I soaked them for only 4 hours so I would not get mold, maybe it needs to be longer. What are they suppose to look l ike when ready to eat. I sprouted Lentils and they grew quickly
Do we need filtered water? Like a most?
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
@@calinconstantin33 Then even better :) No need for filtered water
Where did you get the chickpeas? Doubt they came from a can from the store?
Hi Julie, they are dry chickpeas from an organic supermarket and then soaked overnight before sprouting
@@Yes2LifeShow Thank you :)
Hii... I m doing sprouting of chickpeas but there is very hot temperature in pakistan, as we know that temperature matters alot. I don't have AC.. so what should I do???
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...
My sprouted garbanzo beans are sprouted but hard, is this normal?
Must you use filtered water?
Hi Stacey,
Thanks for watching. I'd definitely recommend using filtered water, especially for the soaking part.
Thank you. Subscribed.
Thank you 🙏🌱
Smart, thanks for sharing 👍🏼
Thank you Cesar 🙏🌱
Can you eat raw sprouted chickpeas?
Actual video 2:30 start
Thank you
how much vinegar do you add in the initial soak? thx
We never really use vinegar, just plain water but you can add about 1tbsp per cup of water.
After the soaking and sprouting process you don't have to cook the cickpeas anymore correct?
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.
You didn’t mention anything about rinsing the beans at least twice a day. Was that omitted accidentally or do you not practice that? Thank you
Nice built up explanantion, and love your accent!
4 days !? Wont the constant watering bring mold?
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
Why a flat container? Can they just sit in a bowl?
I'm finding that a good portion of my chickpeas are not sprouting tails. Please advise. Thanks.
I tried this method using chickpeas from the dry food bins at Whole Foods a couple of times and they never sprouted. Am I using the wrong chickpeas? Thanks.
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.
ruclips.net/video/YrUGgskTzpo/видео.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
Thank you some much. Love your explanation
Thank you Maria :)
Can they be eaten even if the little rails don’t come out?
I would suggest discarding those ones or boiling them. It can always happen that a few in a batch don't sprout
how do you store after they have sprouted and how long do they last for
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
Thank you for sharing the video it is very informative .
Thank you Hamid 🙏🌱
Very nice 👌
So.... There is nothing "wrong" with eating RAW sprouted chickpeas? The first comment on "Google answers" says to NEVER eat raw chickpeas or other legumes. I always sprout them. But then I cook them for a few seconds/minutes. I've not tried them raw before.
Any one in 2020!!!
Thanks for watching 🙏🌱
@@Yes2LifeShow omgg thanks for replying
When people search how to sprout hickpeas you have to take into consideration they already know about their nutritional aspect of them, so get with the video. All in all it was a very good video
Thank you for the comment! :) Glad you liked it
"Chickpeas are incredibly simple to sprout" they say. 3 articles and this video yet I still have 1000 questions (sigh).
Thanks for watching, Hexane.
What questions do you have?
I actually recommend starting with lentils first, as they are much easier to sprout.
Real video starts at 2:30
I think my gabanzos are fermenting :(
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?
Er du dansker?
I live in india and hate the smell when i sprout moong beans or chickpeas . I thought i did something wrong and they're spoilt 🙃
It smells so bad, I wasted my chick peas I didn't feel safe eating them, I'm usually more experimental but I cant afford food poisoning during a pandemic, but I'll try again when it's safe to go to hospitals again
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
2 minutes 40 seconds of preamble... content to starts around 2:45, then at 3:50 he repeats it again. then at 5:00 he recaps again. Maybe if you script it with a bit more thought. Good content. Could be professional. Good luck
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Wee
2:36. Soak chickpeas.
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Best to sprout those gems in nutriciuos soil and eat the fresh Green delicious nutritios chickpeas