Bean – Black Garbanzo

Bean – Black Garbanzo

• Growing Temperature: 65°F – 75°F
• Days to Maturity: 4–6 days

Nutritious and flavorful: Black Garbanzo beans, also known as black chickpeas, are a powerhouse of nutrition, rich in protein, fiber, and essential vitamins and minerals. These beans have a slightly earthy and nutty flavor when sprouted, making them a great addition to salads, sandwiches, and wraps. Growing Black Garbanzo sprouts is easy and quick, taking just a few days to reach maturity, making them a great option for sprouting enthusiasts and those looking to add a nutrient-dense food to their diet.

How to Grow: Start by soaking the Black Garbanzo beans in water for 12–24 hours. After soaking, drain the beans and place them in a sprouting jar, tray, or container, ensuring they are spread evenly to allow airflow. Rinse the beans 2–3 times a day with cool water to keep them moist. Make sure to keep the beans in a warm, dark place between 65–75°F. In about 4–6 days, the beans will sprout, ready for harvesting. It’s important to keep the beans clean and to avoid letting them sit in stagnant water to prevent mold growth.

Harvesting: Black Garbanzo sprouts are typically ready for harvest in 4–6 days when they have sprouted to about 1–2 inches in length. The sprouts should have a soft, pale white stem with the characteristic dark green tips of the garbanzo bean. To harvest, rinse the sprouts thoroughly and remove any remaining seed hulls. These sprouts are great in salads, soups, wraps, or as a crunchy topping for any dish. Their rich flavor pairs well with Mediterranean and Middle Eastern recipes.