Garbanzo Bean Sprouts

Your basic Chick-Pea makes an absolutely delicious nutty sprout. A very easy bean to sprout, resembles a miniature brain =:-) Our Garbanzos come from sources which are certified organic.

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Soak 1/3 to 1 cup of beans in cool water for 8-12 hours.

Drain off soak water. Do not ever soak again.

Rinse thoroughly.

Drain Thoroughly.

Rinse and Drain with cool water every 8-12 hours.

Bean Sprouts don't need light. Keep your Sprouter in a low light location.

Harvest on day 2 or 3, when most of the beans have short roots. Refrigerate your crop.

Yields approximately 1 Cup (1/2 lb.) of Sprouts

Seed Prep Measure out 1/2 Cup of seed* Rinse your seeds to remove dust or plant debris.

Soak Transfer your seeds - if necessary - into your Sprouter, or a bowl. Add 2-3 times as much cool (60-70 degree) water. Mix seeds up to assure even water contact for all. Allow seeds to Soak for 8-12 hours.

Sprouting Empty the seeds into your Sprouter (if necessary). Drain off the soak water. You can use it - it has nutrients in it.

Rinse thoroughly with cool (60-70°) water. Drain thoroughly.

Set your Sprouter anywhere out of direct sunlight and at room temperature (70° is optimal) between Rinses. This is where your sprouts do their growing. We use a counter top - in the corner of our kitchen, but where the sprouter won't get knocked over by cats, dogs, kids or us. We don't mind the indirect sunlight or the 150 watts of incandescent light, because light just does not matter much. Your Bean Sprouts will never have leaves, and a plant can only perform photosynthesis when it has leaves. Until then light has little if any effect, so don't hide your sprouts. Plus, they like air-circulation.

Rinse and Drain again in 8-12 hours. And, once more... Rinse and Drain again in 8-12 hours. And, perhaps once more... Rinse and Drain in 8-12 hours.

We stop no later than here. We like our sprouts small. Typically, we sprout for just 2-4 Rinse and Drain cycles. At that point most of the seeds will have sprouted tiny (1/16 - 1/4 inch) roots. That's the way we like our Bean Sprouts.

Depending on your climate and the time of year you are sprouting and most importantly your personal preference - You may Rinse and Drain again at 8-12 hour intervals for up to 6 days. We Do Not recommend doing so, unless you're doing a science experiment. Grow them for as long as you like. As long as you continue to Rinse and Drain every 8-12 hours. If you grow for a week you'll get some plants growing as well as roots. Experiment! Have Fun! It's All Good - if occasionally inedible @;-D

As always, we suggest that you taste your crop at EVERY Rinse - including the very first - just after the Soak period. The soaked seeds are already alive and super nutritious - and - they are without enzyme inhibitors (a very good thing indeed!) so they'll digest themselves and nourish you. So taste them often and find out for yourself when they are most delicious! That's when they're done.

Harvest Your sprouts are done 8-12 hours after your final Rinse. Be sure to Drain them as thoroughly as possible after that final Rinse. The goal during the final 8-12 hours is to minimize the surface moisture of your sprouts - they will store best in your refrigerator if they are dry to the touch.

Refrigerate Transfer your sprout crop to a plastic bag or the sealed container of your choice and put them in your refrigerator. We offer Produce Storage Bags that will extend shelf life substantially.

*Seed to Use

* If using Sproutpeople's Single Harvest Pack - use the whole bag. It will produce a crop of approximately 8 ounces.

These seeds yield approximately 2:1 - so in theory you can start with up to as 1/2 as much dry seed as your Sprouter has capacity. If you are new to sprouting, or new to this crop; we advise that you start with 1/4 - 1/3 of your Sprouter's capacity so that your sprouts have more room.

Dry Garbanzos, ready to Soak.

24 Hours later... Soaked, and 2 Rinse/Drain cycles.

12 Hours Later...

Your basic Chick-Pea makes a delicious nutty sprout - probably the tastiest of all Garbanzos. A great snack on its own or as an ingredient in numerous recipes (Sprout Hummus and several others). A very easy sprout to grow, resembles a miniature brain. These do vary in size crop to crop, but they are always good sprouters.

If there is anything unique about our current seed, we will tell you about it here. Seed Shelf Life: 5 years. Store in cool, dark, dry spot. Store in freezer to extend shelf life.

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I give these a short sprout then pressure cook them, and they are delicious. They are easy to prepare, and more nutritious, more tender, and way tastier than canned chickpeas. They are great to have on hand to throw into salads and a variety of other dishes - excellent for weekly meal preppers! If you keep your seasoning basic when you pressure cook them, you can add different spices later to create more variety in your meals. I store them in their thick cooking liquid, which is known as aquafaba. Mine is salted, so it is good added to soup, but if you made it without salt, you could use it as an egg substitute for vegan baking. Check it out!


I love these so much (although I am not a fan of cooked garbanzo's) that I ended up raiding most of my sprout mixes...eating these big boys as they grew. Go figure! Now I am a big fan of them in sprout burgers and sprout waffles. So I guess I solved the problem I had eating cooking garbanzo's because of the sprout mixes and trying out these big boys as they were sprouting.