Certified Organic Sprouting Garbanzo (Chickpea) Beans
Organic garbanzo beans are a great addition to your legume line up. Garbanzo beans are one of the ultimate heirlooms and have been cultivated by people around the world for over 7,000 years. Garbanzo beans are ready to eat in 2 to 4 days, depending on how you like them. Garbanzo sprouts are incredibly versatile and found in all kinds of recipes. A few of our favorite uses for chickpea sprouts are salads, curries, curry salads (nice combo!), stir-fry’s, sprouted hummus (super tasty) and falafel is hard to beat.
Highly nutritious garbanzo beans are easy to digest and are a great source of protein. In addition, garbanzo beans are high in soluble fiber making them a great choice.
Garbanzo beans are also known as: chickpeas, Chichi beans, Chana, Sanagalu, Indian Peas, Bengal Gram, Chestnut beans, or Egyptian Beans
Garbanzo Sprouting Tips:
· Soak garbanzo beans for 12 hours with at least one or two rinses during that period
· 1 unit of chickpeas will yield about 2-3 units of sprouts
· Garbanzo beans prefer cooler temperatures around 60⁰
Garbanzo beans grown as a crop reach about 15 inches in height. Garbanzo beans prefer a warm growing season and should not be planted until the soil is well warm, at least 50⁰ F or more for untreated seeds. Plant the seeds about an inch deep in light loamy soil and pick when green or allow to fully ripen for dry beans.
A nice primer on growing garden beans can be found on Purdue Universities web site at http://www.hort.purdue.edu/ext/ho-175.pdf