(Pulses Sprout)

Garbanzo beans, also known as Chickpeas, can be sprouted to make delightfully delicious hummus. It is much richer in nutrients than hummus typically made from cooked chickpeas. They can also be used in salads, soups or stir fried, steamed or oven roasted with other leguminous sprouts. These sprouts are plentiful sources of vitamins A, C and E, the minerals iron, calcium, magnesium and amino acids. They contain 20% protein. A native of Asia, this member of the pea family has been cultivated for centuries in the Mid-East, India, Southern Europe, and more recently, the Philippines. This is a very hard bean which requires a long soak and then a couple of days to start sprouting. Chick Peas have a mild nutty flavor and are generally sold in a mix such as Lentils, Peas and Red Beans with other sprouts.
Because the oldest records of the cultivated chickpea are from Turkey, historians assume that the crop spread out globally from that area to Asia, the Middle East, and North Africa. Today, chickpea is an important crop in these areas. Farmers also cultivate chickpea in Southern and Eastern Africa, Europe, the Americas, and Australia.

Nutritional info:

Vitamins A and C
Calcium, Iron, Magnesium
Amino Acids
Protein: 20%

Chickpeas (Garbanzo beans, bengal gram), mature seeds, raw

Scientific Name: Cicer arietinum

USDA National Nutrient Database for Standard Reference, Release 15 (August 2002)