Sprouting Garbanzo Beans (Chickpeas) in a Sprouter or Hydroponic System
Using a Jar Sprouter
- Measure Seeds: Use 1/2 to 1 cup of dried Todd’s Seeds Garbanzo Beans seeds per quart jar.
- Soak: Cover with cool water and soak for 8–12 hours or overnight.
- Drain & Rinse: Drain, rinse with fresh water, and drain again thoroughly.
- Sprouting: Place the jar upside down at an angle in a well-ventilated area, away from direct sunlight.
- Rinse Schedule: Rinse and drain 2–3 times daily.
- Harvest: Sprouts are ready in 2–3 days when small white tails emerge. For longer sprouts, continue up to 4 days.
- Storage: Rinse, drain well, and refrigerate in a sealed container. Use within 3–5 days.
Using a Hydroponic System
- Soak First: Soak beans in water for 8–12 hours to initiate sprouting.
- Germination Tray: Place soaked beans in the hydroponic seed tray with a moist growing medium (e.g., coco coir, grow mat, or bare mesh, depending on system type).
- Humidity & Air: Keep the beans moist but not waterlogged. Ensure good airflow to prevent mold.
- Lighting: Garbanzo beans don’t require light during sprouting, but if growing to the microgreen stage, introduce gentle light (12–16 hrs/day).
- Watering: Use filtered or pH-balanced water (~6.0–6.5). Mist or circulate water as needed to keep conditions moist.
- Harvest:
- As Sprouts: Harvest in 2–4 days.
- As Microgreens: Harvest in 7–10 days when the first true leaves appear.
- Cleaning: Rinse system parts thoroughly after each cycle to prevent bacterial growth.