How to germinate Spanish chickpeas. Delicious chickpea sprout porridge

In addition to everyone’s favorite peas and beans, which many legume lovers grow from year to year, on their summer cottage You can also grow an annual legume such as chickpeas (or chickpeas) without much effort.

Chickpeas at the dacha

Planting material

IN Lately In the fields of our and neighboring regions, this legume crop began to appear more and more often, so it is best to use planting material by collecting grains in the fall from single plants remaining after harvesting the fields. In the spring, you can dig up (but not pull out) and transplant the young plants to the site; usually there will always be a few grains that strayed from the rest during sowing and sprouted right on the side of the road.

As a last resort, you can take chickpea grains, which are sold in the store, for planting. The germination rate of such seeds may be somewhat less, but you can also get a good harvest from them.

You will never be left without a chickpea harvest. What is the difficulty of growing chickpeas? It may seem strange, but there are practically no difficulties. Chickpeas are a drought-resistant and very hardy plant that require basic care - weeding, loosening the rows and watering once every 1-2 weeks. There is no need to apply fertilizer to chickpeas during the season.

Even with dense planting, the plants grow powerful, with a strong trunk and numerous branches, each of which will bear the future harvest.

It’s worth not thinking, it’s worth trying!

Land preparation

So where to start? First of all, in the fall we select and allocate a place for future planting. For legumes, I identified a well-lit area that was occupied last year by watermelons and melons.

We burn the grass collected at the dacha and trimmed branches of trees and shrubs in a common heap, and distribute the ash evenly over the surface, after which we water it abundantly. On this moment That's all, we're waiting for spring.

Future fertilizer
In the last week of April - early May, we begin to prepare the ground for sowing grains. You can plow the ground with a walk-behind tractor or dig it with a shovel, as in my case. For myself, I already habitually distribute allotments: one part will be sown with chickpeas, the second with mung bean, and the third with peanuts. An area of ​​2.5 x 1.5 m is allocated for chickpeas.

We will have to try to dig up the plot. Then we carefully harrow the soil, without leaving any particularly large lumps.

Planting seeds

We make parallel grooves 5-7 cm deep in the ground. Leave a distance of 25-30 cm between the grooves.

Sow chickpea grains into the grooves at a distance of about 10 cm from each other. When planting grains from a previously obtained own harvest, you don’t have to worry about their germination. If the grains were purchased in a store, you can sow chickpeas more often, thinning out the seedlings later if necessary.

Sowing grains We fill the seeds with soil, level the bed and water the area. I water evenly, from left to right - until, when approaching one edge of the plot, at opposite side the water no longer has time to be absorbed. In this case, the seeds do not need to be soaked before planting.

We water the garden bed abundantly. After about 10 days, soft green shoots of sprouted seeds appear from the ground.

Towards the warmth

Plant development

Chickpeas always sprout together and with virtually no lunges. And after another week, “the babies fledge.” At this time, we water the plants.

The first swallows are the leaves. The chickpeas are developing very well and quickly. But weeds are not far behind, so we remove them from the garden in a timely manner.

Orderly rows A month later, the plantation is already pleasing to the eye. It is clear that we will not be left without a harvest. For your information: another legume crop - mung bean - is still in its “baby” stage at this time; the developmental lag is very significant.

Masha is still just kids

Bloom

Towards the end of June, the chickpeas are already well developed and begin to bloom. And the neighbors begin to look at you over the fence and ask different, but constantly repeated questions.

Flowering time Despite the appearance of flowers, chickpeas continue to grow rapidly, because now, at a height of 40 cm, they have not yet grown even half of the maximum possible plant height.

Real family

Plant height in August 2017 The first flowers also appear on the peanuts planted nearby.

Blooming peanuts look like chickens As the rows of chickpeas gradually close in, all the plants are covered with small white flowers.

Carpet of flowering chickpeas Dense planting allows the plants to hold on to each other, so they do not break or fall to the ground under any circumstances.

During bad weather Even after a two-day hurricane in the Samara region this summer with wind gusts of up to 25 m/s (90 km/h), the plants only slightly loosened and soon stood upright again.

After a hurricane It is also worth noting that weeds no longer cause much inconvenience to adult plants. I even have the opinion that they practically stop growing under chickpeas over time, with the exception of bindweed. Convolvulus, in order not to unravel its endless intricacies, is enough to be pulled out of the ground or torn from the root.

Fruit formation

Two weeks after flowering, the plants have already formed short pods of light green color, covered with tiny hairs.

Chickpea pod Flowering and fruit set in chickpeas with constant watering can continue in September, until the onset of cold weather, gradually moving to the tips of the branches.

Pods, inside of which 1-2 peas develop (3 are very rare), are formed in abundant quantities within a month, after which they begin to ripen.

August is the time of ripening. You can simultaneously see ripe and still green beans on the plants, as well as ongoing flowering.

Mass ripeness

Harvesting

Ripe pods acquire light color and become tough.

Ripe chickpea pods In addition, ripeness can be determined by sound. If you shake the pod, you can hear a rattling sound: in a ripe pod, the grains are in a free state and roll around.

First harvest in a 10-liter bucket Chickpeas usually ripen from the bottom of the plant, so the main harvest occurs in several stages - 3-4 times. But even then it will be possible to collect what remains a large number of remaining pods.

Second collection, 10-liter bucket In August, during the beginning of the harvest, the leaves of the plants gradually lighten and fall off, remaining green only at the tops of the branches, where growth, flowering and pod ovary still continue, the very last of which are usually empty.

The end of the season is coming soon. After harvesting, we remove the grains from the pods and dry them if necessary. Ripe chickpeas store well, and the harvested crop will be enough for you both to prepare a variety of tasty and healthy dishes, and for sowing next year.

Ripe chickpeas in a pod In the next article I will tell you how to grow mung beans (mung beans) in the country.

4 methods: Planting seeds Transplanting seedlings General care Harvesting

Chickpeas have a long growing season, requiring up to 100 days to reach harvest season from the date of sowing. However, the plants themselves are fairly easy to care for, as long as you protect the shallow root system and avoid overwatering.

Method 1 Planting seeds

Method 2 Transplanting seedlings

Method 3 General care

1. 
   Water regularly.

   Regular rainfall is usually sufficient, but if the season is dry, water the chickpeas twice a week during the flower and pod formation stages.

   • Avoid “overhead” watering. Water can get on the flowers and pods, causing them to break prematurely. Dousing the plant with water can also encourage mold growth. When you water your chickpeas, water them directly at soil level.
   • After the pods ripen, the plant begins to die off on its own, reduce watering the plant. After that, water every week or two, this should be enough. This facilitates the drying that the plant must undergo before harvesting.
2. 
   Mulch as needed.

   Once the weather warms up, you should add a thin layer of mulch around the stems. This will retain enough moisture in the soil, which is especially important if your plants are growing in full sun.

   • Mulch can also help prevent weeds from growing in your garden bed.
3. 
   Fertilize with caution.

   You can add some well-rotted compost or similar organic matter to the soil around the chickpeas mid-season. However, as before, you should avoid adding nitrogen-rich fertilizers.

   • Chickpeas work with microorganisms in the soil to produce their own nitrogen, so they get all the nitrogen they need. Any excess nitrogen will cause thicker leaves to grow and may reduce potential yield.
4. 
   Handle chickpeas with care.

   When removing weeds or adding anything to the soil, you need to work carefully so as not to disturb the plant's root system. The chickpea root system is quite shallow, so if you work too close to the base of the plant, it can damage the roots.

   • You should also avoid handling plants when they are wet, as this can cause fungal spores to spread quickly.
5. 
   Treat pests when you see them.

   Chickpeas are vulnerable to attack by a range of different pests. However, you should avoid pre-treatment plants from pests, and you have to wait until you find the pests before taking action against them.

   • Adult aphids, leafhoppers and mites can be controlled with a strong stream of water from a hose or insecticidal soap.
   • When you spot adult pests, look for eggs and crush them with your fingers. Alternatively, simply cut off the leaves containing the eggs.
   • For particularly bad infestations, try natural and safe food-grade pesticides that contain pyrethrins.
   • The garden should also be free of debris to reduce the number of pests.
6. 
   Watch for signs of illness.

   These plants are also vulnerable to several different diseases, including rot, mosaic and anthracnose. Plant disease-resistant plant varieties whenever possible.

   • To avoid spreading the disease, keep beds clear of debris and avoid contact with plants when they are wet.
   • Remove infected plants and discard them to prevent the spread of the disease. Burn them or put them in the trash, but do not compost them.

Method 4 Harvesting

What you will need

• Chickpea seeds
• Biodegradable seedling pots
• Planting soil
• Spatula or small spade
• Spray bottle
• garden hose
• Rotted compost
• Mulch
• Natural pesticides (if necessary)

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In our area, chickpeas (also called Turkish or lamb peas) are no longer a curiosity. It is grown in dachas and garden plots. This unpretentious legume plant is loved by gardeners, and its hearty and very healthy fruits are enjoyed by both adults and children.

In order to get a high quality harvest, it is necessary to prepare chickpea seeds for planting. Planting material is sorted and large seeds are selected from the total quantity. A few hours before sowing, they are treated with a special bacterial preparation - nitragin.

To plant chickpeas, choose a plot of land with drained soil that is as free from weeds as possible - you should not expect good yields from chickpeas grown on weedy soil. Land preparation consists of deep digging and removing weed residues from the predecessor crop. Acidic soil must be limed before sowing.

The optimal time for sowing chickpeas is April-May. As soon as the soil warms up to a temperature of +6-7°C, you can begin sowing. The depth of laying seeds in planting rows depends on the degree of soil moisture: the drier the soil, the deeper the seeds are planted - about 14-15 cm deep. If the soil is moist enough, the seeds are placed to a depth of 7-9 cm. At the same time as the seeds, phosphorus fertilizer can be applied.

Chickpeas are sown mainly in rows, the optimal distance between sprouts in a row is 7-10 cm, while the interval between rows should be at least 35-45 cm. After sowing, the rows are lightly compacted. When seeds are planted at the same depth, the sprouts germinate simultaneously. Timely sowing significantly increases crop yield. It is recommended to plant next to chickpeas onion, tomatoes, carrots, potatoes.
The first chickpea shoots are fed with nitrogen mineral fertilizers. In areas where Turkish peas are sown, the use of soil herbicides is highly undesirable. The best way to combat weeds is through high-quality and timely weeding. Water chickpeas as needed, although in general they are not as demanding of moisture as other legumes. “Pamper” the crops with periodic moderate irrigation.

Chickpeas, depending on the variety, ripen from 80 to 120 days from planting. Timely harvesting is very important - autumn rains can lead to spoilage of Turkish peas. The collected beans are carefully poured onto a cloth and dried in the fresh air in sunny weather.

There are many vegetable and cereal crops, the history of cultivation and processing of which goes back thousands of years. One of these crops is chickpeas, or chickpeas. Now it is difficult to even determine how long ago people realized how healthy and nutritious chickpeas are. Historians suggest that this legume was already known in the 5th millennium BC. e. It began to be cultivated in the Middle East, and from there it came to Greece and Rome.

Chickpeas or chickpeas

What is the reason for the popularity of this culture?

What are the benefits of chickpeas?

Let's try to figure out what properties Turkish peas were so valued in ancient centuries and continue to be valued today.

By eating chickpeas, a person receives a wide range of vitamins, minerals and nutrients.

1. Among them are almost all B vitamins, vitamins C, P, A and E.
2. Pea beans also contain large amounts of methionine. This amino acid normalizes cholesterol levels and improves liver function.
3. Another important element in legumes is selenium, which prolongs youth, increases brain activity and prevents cancer.
4. Of the minerals in chickpeas large quantities contains calcium, phosphorus, potassium, manganese, magnesium and iron.

Not many crops have such a range of useful substances. In addition, the calorie content of Turkish peas is very high and amounts to about 360 kcal per 100 g of product.

It is unlikely that in ancient times people knew the details chemical composition chickpeas, but here are its useful and even medicinal properties have been known for a long time.

The benefits of chickpeas include their ability to strengthen the cardiovascular system, stimulate digestion and normalize blood sugar levels, which is very important for patients with diabetes. Regular consumption of peas can reduce the risk of stroke.

Pea fruits contain insoluble and soluble fiber. The benefit of the latter is that when dissolved, they form a gel-like substance in the intestines that is capable of removing toxins, cholesterol and bile.

The medicinal properties of peas have long been used for the prevention and treatment of eye and skin diseases.

Regular consumption of this legume helps normalize the immune system and increases the body's energy production.

Chickpeas contain more than eighty nutrients

In addition, chickpeas contain lysine, which is responsible for tissue regeneration and helps increase muscle mass. It is this amino acid that has made chickpea dishes very popular among vegetarians. After all, Turkish peas in their composition are quite capable of replacing meat. Chickpeas are also popular among raw foodists. It is consumed without heat treatment after prolonged soaking.

Chickpeas can also be soaked for a long time to germinate. The benefits of eating sprouted beans include not only cleansing the body, but also increasing its protective properties.

Features of cultivation

You can buy ready-to-eat chickpeas in the store, or you can try growing them in your garden. By appearance chickpeas (pictured) resemble ordinary peas, but growing them has some peculiarities.

The most suitable climate for this heat-loving crop is tropical and subtropical. However, recently varieties have appeared that are adapted for cultivation in our latitudes: Stepnoy, Vysokorosly, etc.

Turkish peas are a very resilient crop. The crops of this plant can withstand frosts down to -5 degrees. Drought also does not have a strong impact on plant development, so even in very dry summer you can count on a good harvest.

Chickpeas have amazing properties to enrich the soil, so industrial cultivation is usually carried out on impoverished fields. By planting chickpeas, you can also improve the condition of the soil in your area.

In addition, growing chickpeas helps retain moisture in the soil.

Very important difference from other crops - chickpeas compete very poorly with weeds at all stages of growth. If you do not weed the crops regularly, after a fairly short time the weeds will simply overwhelm the pea crops.

Chickpeas are very demanding on growing conditions.

In addition, this plant is very susceptible to the influence of herbicides, so an area should be allocated for growing the crop that has not been treated with chemicals for at least 2 years.

Considering these properties of the plant, the crop should be planted in areas with the least amount of perennial weeds. The area allocated for growing chickpeas must first be prepared.

1. It is allowed to grow chickpeas as a compactor for crops such as potatoes, cabbage, and carrots.
2. Planting is done in rows. The distance between plants in a row should be up to 10 cm, and the distance between rows should be up to 30 cm.
3. Planting depth depends on soil moisture. In sufficiently moist soil, seeds are planted to a depth of 7-8 cm, in drier soil - 12-15 cm.
4. Planting can be carried out in April, when the temperature of the top layer of soil rises to +5.
5. Seeds are planted in well-fluffed, moist soil.
6. The bed is dug up to the depth of a shovel, breaking up all the lumps and removing the roots of the weeds.
7. Beans ripen in 80-120 days. Typically, collection is carried out from completely dried plants.

It is very important to harvest the crop in a timely manner so that the autumn rains do not spoil it. The collected beans are peeled from the pods and dried in a ventilated area.

Dried chickpeas are ready to eat.

Chickpeas in cooking

Although Asian peas are a legume crop, their differences from their closest relative, ordinary peas, are very significant. Chickpeas have a buttery texture and a nutty flavor. The nutritional properties of chickpeas are much higher not only than peas, but also other legumes.

Chickpeas - food of the poor and pharaohs

The taste properties of peas allow them to be perfectly combined with meat, rice, herbs, olive oil and garlic.

Cooking chickpeas has its own characteristics. The beans need to be pre-soaked in water for 6-12 hours. To soak one glass of chickpeas, pour 3-4 glasses of it warm water. If you plan to make puree, you should add soda to the water at the rate of half a teaspoon per cup of beans. The baking soda will help soften the outer shell of the bean faster. Before cooking, drain the liquid, pour cold water over the soaked beans and cook over low heat for 1-2 hours. It should be remembered that salt slows down the process of cooking peas, so it is advisable to add it 20-30 minutes before the end of cooking.

In cooking, chickpeas are usually used as a side dish; they can also be added to soup, porridge, various salads and stews (pictured).

Chickpeas are also used to produce flour, which is used to make flatbreads and baked goods. Chick peas canned in syrup are very tasty and original dessert. And in some countries, even an alcoholic drink is produced from this legume. But the most popular chickpea dish is hummus. Hummus is a traditional Jewish dish made from pureed beans. The recipe for making hummus has been known for thousands of years. Chickpea puree not only has wonderful taste, but a properly prepared dish can be stored for a month without losing its taste and retaining all its beneficial properties.

Pea beans must be stored in a closed glass container, as they are very susceptible to high humidity.

Wonderful taste and undoubted health benefits - these qualities are the reason for the centuries-old popularity of chickpeas.

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Surely everyone has heard about the benefits of sprouted grains and legumes (wheat, oats, barley, buckwheat, chickpeas, etc.). Their value lies in their unique composition, because in each grain, during germination, “ Construction Materials", which are necessary for the growth and life of the plant. At the same time, the benefits of the product increase significantly. Sprouted chickpeas are an exceptional “living” product, the properties of which I want to tell you about.

Sprouted chickpeas: benefits and composition

As I already said, when sprouting, the content of nutrients increases significantly. Thus, the content of B vitamins in sprouted chickpeas increases almost 2 times. The amount of vitamin C increases from 2.04 to 36.14 mg/100g, just imagine (by the way, during heat treatment this vitamin is completely destroyed)!

Of the valuable microelements, sprouted chickpeas contain boron, silicon, manganese, iron, calcium, magnesium, potassium and are superior to other legumes in the amount of essential essential acids - methionine and tryptophan.

It should be noted that sprouted chickpeas differ from other crops in their low calorie content - 116 kcal/100 g. At the same time, the content of proteins, fats and carbohydrates is 7.36/1.1/21, respectively (the average value is given). For obesity and diabetes mellitus Sprouted chickpeas should definitely be included in your diet!

• Firstly, sprouts quickly and effectively “heal” the intestinal microflora. With their help it is easy to get rid of dysbacteriosis, gastritis, colitis.
• Protect cells from free radicals, the main culprits of diseases (oncology!), as well as early aging.
• Hardly anything contains as many vitamins and microelements as their sprouted crops contain! Neither fresh vegetables and fruits, no greens can compare with the benefits of sprouts.

In addition, sprouted chickpeas strengthen the immune system and are ideal for preventing flu and colds.

By the way, it is also essential for pregnant and lactating mothers to include sprouts in their diet; they alleviate toxicosis, saturate the body with proteins, antioxidants, and increase hemoglobin, the level of which must be monitored during pregnancy and lactation.

Sprouted chickpeas: how to cook

In order to cook sprouted chickpeas, you must first soak them (8-10 hours). I usually soak it overnight.

Then you need to drain the water, rinse the chickpeas, place them on a flat surface (plate or tray) and cover with a wet towel (do not wring it too hard, there should be enough moisture). After 10-12 hours, small sprouts-tails will begin to “hatch”.

To make the sprouts larger (ideally about 0.5-1 cm), periodically wet the towel again. The seedlings will be ideal after 24-48 hours.

Yes, chickpeas should germinate at room temperature. You should store sprouted chickpeas in the refrigerator, transferring them to a container (DO NOT close the lid tightly).

Sprouted chickpeas: how to use

Sprouted chickpeas can be consumed as an independent dish or added to salads. Which ones, you ask? Absolutely any fresh vegetables!

Chop the vegetables, add a few spoons of sprouts, season with your favorite oil (olive, mustard, flaxseed, etc. are perfect) and lemon juice. For piquancy, you can add a clove of garlic, leek or herbs.

Also, sprouted chickpeas go well with seaweed, olives, and herbs; It will serve as an excellent addition to cold dishes, meat or fish.

Does not require heat treatment.

Sprouted chickpeas: recipes

Speaking about chickpeas, of course, one cannot help but pay attention hummus. Sprouted chickpeas are also great for this dish.

Sprouted chickpea hummus

Ingredients:

• sprouted chickpeas - 250 g;
• olive or linseed oil– 50-70 ml;
• lemon juice - to taste;
• garlic – 2-3 cloves or to taste;
• cilantro - a bunch;
• spices (cumin, coriander, turmeric, black pepper) - to taste;
• sesame paste (tahini) or sesame seeds – 2-3 tbsp;
• salt - to taste.

Preparation:

Place all ingredients in a blender bowl and blend until smooth. Add a little water if necessary.

Sprouted chickpea hummus tastes fresher and has more nutty tones. Of course this is wonderful recipe for raw foodists.

Hummus is usually served sprinkled with paprika and a little olive oil, with bread or pita; it can also be eaten as a snack with meat. Goes great with vegetables bell pepper, carrot and celery sticks).

We tried some dishes and wondered - how to cook beans?

I’ll say right away that chickpeas prepared by GF are our favorite food!

We are raw foodists, but this dish will appeal to everyone, both vegetarians and those who are omnivores.

Fermented chickpeas are a very tasty and nutritious dish. When it's finished cooking, the smells coming out of the slow cooker remind us of the smells of a good restaurant kitchen.

The basis of hot fermentation is with the help of enzymes that are formed in grains and legumes during germination (after all, it is to obtain these enzymes that we germinate them), or with the help of plant enzymes from capsules (those produced by the biotechnological industry), to self-ferment the product to such a state, so that it becomes easily digestible.

But we won’t achieve this with germination alone. Another method is needed. I don't mean boiling or frying, of course. You need to make sure that the seedling collects as many enzymes as possible, and then interrupt this process gently and carefully so as not to suppress the activity of the enzymes and allow them to do their job.

This is achieved by the method of increasing temperature, so that all the enzymes formed in the grains work at their optimal levels.

Detailed recipe:

• We buy dried chickpeas in shops that sell nuts and dried fruits.
• Rinse 250 g of chickpeas (chicken peas), suitable for sprouting
• If you have an ozonizer for disinfecting beans, then turn it on for 15 minutes, or fill it with intense pink water and potassium permanganate for 12 hours
• Rinse the chickpeas well, soak for 30 minutes to get rid of the remaining potassium permanganate, rinse again. If you ozonated, then rinse thoroughly too
• Drain the water thoroughly to prevent the beans from rotting.
• We like to sprout chickpeas in a very wired colander so the grains can breathe on all sides and avoid molding (photo below)
• For Hot Fermentation, 3 day old sprouts are used (12 hours of soaking included)
• Rinse the beans every 6-8 hours, shaking off the water thoroughly; if possible, rinse every two hours
• The next stage is very important! After germination, carefully sort and discard all broken, dark, dark-colored, unsprouted, and suspicious beans, otherwise you will end up with a moldy product.
• If an unpleasant odor appears during germination, it means that the chickpea beans were initially heavily affected by mold. Don't use chickpeas like this! But this happened to us several times - we bought chickpeas at the end of the season and the beans were almost a year old
• Unlike grains, chickpea sprouts are almost not affected by mold, and this is good news!
• Place the chickpeas in the multicooker bowl and add water to cover by 4 centimeters
• Set the multicooker to the following program: 60 degrees (1 hour), 70 degrees (1 hour), 75 degrees (2 hours), 80 degrees (4 hours), 85 degrees (1 hour)
• Total 9 hours! We usually leave chickpeas overnight, and in the morning a wonderful dish with a wonderful aroma awaits us.
• At the end of cooking, remove the bowl of beans and broth from the multicooker, cool, enjoying the aroma
• You can also eat whole chickpeas, but they are better absorbed if they are put through a blender.
• Place the chickpeas in a blender so that the beans are covered by 4-5 centimeters of broth. In general, all types of peas are very thirsty for water; when you start grinding, you will see when you need to add more broth. If you do not add enough liquid, the blender will not be able to grind the chickpeas, and if you add too much, you will end up with soup. Determine the correct amount of liquid yourself experimentally. In general, it should turn out to be porridge. It happens that all the broth is gone, but there are still chickpeas left. Feel free to add water, the taste will not become worse. Add small portions to the blender (I divide this amount into about 3 parts).
• Do not take more than 250 grams for the first time, because this amount already makes a lot of chickpea porridge!
• Store this porridge in the refrigerator, we store it in the zero chamber, add seasonings and vegetable oil to each serving already on the table
• It is convenient to reheat in enamel bowls directly on the stove, stirring very quickly, do not exceed 80 g, do not bring to a boil