Sprouted chickpeas are very easy to make. Soak a cup of dried chickpeas in 2 cups of water overnight. Drain the water, rinse and transfer the beans to a sprouter or leave it in the bowl on the damp kitchen towel for another 12 hours. Soon you will see white sprouts appearing. Keep them in the fridge for another 3-4 days to prevent growth. The beans are rich in protein, carbohydrates and fiber but low in fat. They provide an excellent base for stews, soups, salads and light meals. Sprouted chickpeas are rich in minerals like calcium, magnesium, phosphorus, potassium, folic acid (Vitamin B9, 71% in 100g) and Vitamin A.
This simple but very nutritious stew is extremely filling and comforting on a cold winter day. Once you have the sprouts ready, it takes only 10min to prepare this dish. If you don’t have sprouts at hand, use organic, cooked chickpeas available in shops.
For 2 portions use the following:
1 cup of water
1 cup sprouted chickpeas
1 cup chopped butternut squash or sweet potatoes
½ cup chopped courgette
4 leaves of radicchio salad chopped or any greens at hand
1 small red onion, chopped
1 tbsp milled flaxseeds
1 tbsp best quality extra virgin olive oil/ coconut/ flax/ hemp/ avocado
½ tsp Himalayan salts
½ tsp cayenne pepper
1 tsp cumin
1 tsp turmeric
Bring the water to boil. Add all ingredients and remove from the heat. Mix well and bring it back to the stove for anther 5min on very low heat. This way you will preserve all vitamins and minerals and still have a hot meal.