Caroline Shannon-Karasik, ILLUSTRATIONS BY ANNA RAFF
- Place a dampened, clean kitchen towel onto a baking sheet.
- Spread 2 cups dried chickpeas onto the towel.
- Store the tray at room temperature on a counter or other spot in the kitchen, keeping it out of direct sunlight and checking it daily to make sure the towel stays damp. (You can add more water if the towel gets too dry.)
- Watch the chickpeas begin to sprout small “tails” at their ends. They will be ready to use in 2 to 3 days, when the tails are about 1⁄4-inch long.
After you’ve sprouted your chickpeas, use them to make Sprouted Chickpea Vegetable Burgers with our recipe.