we have been eating soaked chickpeas without cooking them. They are tasty and al dente but wonder if this is okay healthwise?



Susan W. October 11, 2014
Old thread, but they seem to pop back up.

I sprout all of my beans. It removes much of the phytic acid anti-nutrients. Cooking removes less than 10%. Sprouting removes over 60%.

After sprouting with a tail of 1/4 inch, they can be eaten raw. With a tail of less than that, they cook very quickly and are easily digested.

After sprouting, garbanzos are delicious roasted.
Corey October 11, 2014
Chickpea sprouts with young fresh ginger was a favourite morning recipe for the now passed guru of the Hare Krsna movement. Maybe just allow them to sprout to be sure; buy organic chickpeas and soak them a long time. They should be soft, not hard in any way.....
Maedl September 25, 2013
Creamtea, here is a recipe: http://www.chow.com/recipes/30368-spicy-oven-roasted-chickpeas

I have not made it--there is a large Turkish community in town and I buy mine readymade from a shop down the street.
Nancy October 12, 2014
Creamtea - I haven't made Maedl's recipe, but I often make roasted chick peas as a snack. Easy - cook from dry as you would normally, or rinse from canned. spread in ovenproof open skillet, heavy casserole, or baking pan. slosh on enough olive oil to coat most beans but not drown them, add simple salt & pepper &/or spicing (Mexican, North African, your choice), and bake/roast uncovered at 400F for about 1/2 hour. Serve hot. Mix with raisins or other dried fruit if you like. store leftovers in closed bag or box at room temp about a week. Enjoy.
ChefOno September 24, 2013

All legumes contain a number of what nutritional scientists term "antinutritional factors" which include outright toxins as well as substances which inhibit both digestibility and the absorption of nutrients. The types and amounts vary by species and effects range from unnoticeable to death. Note that "unnoticeable" here doesn't necessarily mean "negligible". It can be a case of killing you slowly (cyanogenetic glucosides). Or rapidly and painfully (raw or undercooked kidney beans).

Most of the toxic and other negative components of legumes can be eliminated by proper cooking methods. Soaking helps leach some toxins and heat can deactivate others. As a bonus, heat kills off any lurking bacteria.

Stephanie G. September 24, 2013
I've always made falafel with soaked chickpeas... Is this a food safety issue? Chef Ono, are you out there?
jmburns September 24, 2013
Since you cook falafel that should negate the issue.
Maedl September 24, 2013
It’s probably better not to eat legumes raw. They contain toxins that are neutralized by cooking. I don’t know if roasted chick peas are available in your area, but they may be a good substitute. I like to serve them with aperitifs--they are cooked chick peas which are then roasted. In Turkey, they are mixed with huge golden raisins and are quite addictive.
creamtea September 24, 2013
Tell me more, Maedl. Is there a recipe? Would love to try this. Are there spices or other ingredients added? Sounds wonderful. We loooove chickpeas at our house.
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