Chai Tea Infused Sprouted Chickpeas Recipe
Recipe Description:
These chickpeas are earthy and spicy. They make an excellent lunch over sprouted brown rice or you can serve them as a side dish. I put a small spoonful of yogurt on top to get a nice cooling effect that balances out the spicy beans.
Recipe
Instructions:
Soak the chickpeas in 4 cups of cold water over night.
Drain the water from the beans and rinse under cold water.
Place the beans in a linen bag. Hang the bag to allow any excess water to drain out of the bag.
Rinse the beans every 12 hours and place them back in the bag until sprouted. The sprouts should not be bigger than your bean, but I let mine go too long and got crazy sprouts in about 16 hours.
Boil 2 cups of water and brew the tea for 5 minutes.
Remove the tea leaves from the water.
Add the beans and the rest of the ingredients except for the lime juice and yogurt to the pot.
Simmer the beans for 1 hour.
Using a slotted spoon, place the beans in a bowl and splash with lime juice. Garnish with yogurt and fresh green onions. Serve warm
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