Guest guest Posted January 31, 2009 Report Share Posted January 31, 2009 Garbanzos: I recently discovered sprouting garbanzos (soak overnight, then drain well.. 2x per day for 1 or 2 days).. When you see a tine sprout (1/4 inch), they are ready.. If sprout gets too long I dont think the taste good.. Then you can eat them raw.. But I ususlly cook then for 5 min (to taste).. Quick: add olive oil salt pepper and mash.. LONG: add additionally: lime.. fresh herbs, roasted garlic.. bobbler Quote Link to comment Share on other sites More sharing options...
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