Chickpeas are a nutritious - and delicious - source of needed minerals.
Chickpeas are small, tan-colored vegetables that are high in protein and have a rich, nutty flavor. Most people buy them in cans or boil dry chickpeas, but they can also be sprouted. Sprouting chickpeas, which are also known as garbanzo beans, releases more of the available nutrients inside the vegetable. Calcium, iron, magnesium, zinc and copper all exist within chickpeas, and are all minerals the body needs. Sprouted chickpeas have already absorbed water and need to be cooked for only a short time before they're ready to be turned into veggie patties or mashed into hummus. Add this to my Recipe Box.
Instructions
Hummus
1. Combine sprouted chickpeas, tahini, lemon, cloves, cumin, cayenne pepper, salt, paprika and drained roasted red peppers in a food processor. Blend all the ingredients until smooth and creamy.
2. Taste and adjust seasonings if necessary. Add water if you need to thin the consistency of your hummus.
3. Dish out what you plan to eat. Freeze the rest of your hummus in freezable containers if you have made more than you can go through in a few days.
Veggie patties
4. Steam your sprouted chickpeas for about 10 minutes. Combine the steamed chickpeas with eggs and salt in a food processor and blend until you get a chunky consistency.
5. Pour the mixture into a mixing bowl and add the onion, cilantro, zest and alfalfa sprouts. Mix well.
6. Stir the breadcrumbs into the mixture. Form the batter into hamburger-sized patties.
7. Fry the patties in olive oil. Enjoy the patties with hamburger buns or your favorite whole wheat bread.
Tags: food processor, sprouted chickpeas, water need, your hummus