Years ago when I was reading Sally Fallon’s “Nourishing Traditions” cookbook (which I highly recommend) and learning about why we want to soak and sprout grains, legumes, and seeds it felt daunting. I was naturally very much on board with reaping all the health benefits from this different way of preparing them (sprouting increases vitamin B and carotene content and neutralizes phytic acid which is a substance that inhibits absorption of many minerals including calcium, magnesium and zinc), but I was thinking the extra steps would just be too much!
Any shift from your normal seems like a lot at first. Removing gluten? I thought I could never do it. Now? It’s my normal and easy actually. Same with sprouting. It takes a little extra thought and planning to sprout, but amount of active time is negligible. And if you really think sprouting isn’t your thing but you still want to try this recipe, canned beans work fine too. (Sprouting canned beans doesn’t work unfortunately.)
These chickpeas are a wonderfully crunchy and satisfying snack! They’re also super handy to have on hand to top salads with. My kids love them as well.
I hope you enjoy!
- Chickpeas – The link provided in the recipe takes you to Amazon’s website where you can buy dried bulk chickpeas from the Mader Family farm in Washington. Though I can buy chickpeas at the bulk section of my grocery store and CO-OP, I don’t know the source. I choose to buy from the Mader’s as they practice environmentally friendly farming methods. I choose to cast my “food vote” with them!
- Dulse Flakes – Dulse flakes dried pieces of sea vegetables. They a wonderful product and an AMAZING (yes, that word needs to be in caps) source of iodine. When I cook, I always add salt in the beginning of the cooking process to bring out the flavor of the food. If I’m taste testing towards the end of the meal preparation and I find that the dish needs more flavor, I typically reach for dulse flakes rather than salt. They do have a slight “fish” taste though, so if you’re sensitive to that, use sea or himalayan salt in the recipe instead.
- SOAKING, SPROUTING and COOKING
- Place dried chickpeas in a preferably glass container and cover with water. The chickpeas expand, so you'll want at least 3 times as much water as chickpeas in the container. Allow to sit 8 hours or overnight.
- Rinse and drain chickpeas, return them to the original container, and place the container on the counter for about 2 days or until you see sprouts emerge from the legumes. Rinse and drain the chickpeas at least twice per day during this process (morning and night works well).
- Once the chickpeas have sprouted, place them in a medium pot and add the 3 cups of either water or a broth of your choice. Bring the liquid to a boil, them reduce and simmer on low for 45-50 minutes or until the chickpeas are tender. Drain chickpeas.
- Preheat the oven to 350.
- Mix the cooked chickpeas with the coconut oil and dulse flakes.
- Spread the chickpeas out evenly on a baking sheet and roast for 45-50 minutes, turning half-way through.
- Remove them from the oven and place on a paper towel. Allow the chickpeas to cool for at least 10 minutes. They will become crunchier as they cool.
If you are using canned beans for this recipe, please look for cans without BPA in the lining. You'll want to go right to the roasting step if so.