Sprouting Garbanzo Beans
With a good glass sprouting jar, making your own sprouts is fun, nutritious and quite convenient. In the past I’ve had mixed results with garbanzo beans. The first time I tried to sprout them, I got beautiful little sprouts after 3 days but the next two times, I couldn’t get them to sprout at all. Perhaps the seeds weren’t raw to begin with or were not of good quality. They just seemed to “rot” before they would sprout. I asked my daughter, Linda, what her experience was with sprouting garbanzos and she gave me her secret. She sprouts them in the refrigerator! Since my house is generally cooler than hers, I kept the sprouting jar in the refrigerator during the heat of the day and took it out at night. As you can see, it worked beautifully. I wouldn’t do this with most other sprouts as they generally require a more steady environment of about 70 degrees.
For nutritional information on garbanzo beans, see my July 13th and August 14th posts . Flax seed oil is added to balance out the high omega 6 content of the tahini, garbanzos and olive oil giving it an optimal 4:1 ratio.