Can you cook with sprouted chick peas?
I am a dried bean newbie and decided to make a stew using some dried black chickpeas I bought a while ago--I put them in to soak last night and sorta forgot to drain them before I left for work this morning. I just came home and about 1/4-1/5 of them have tiny sprouts emerging from the skin. I seem to remember something about how you're not supposed to cook with those, but I can't find anything on a quick web/cookbook search and I'm not sure if I'm supposed to (a) use them all (b) discard the ones that have started sprouting or (c) discard them all and start over again. Are there any legume experts who could guide me? Thanks!
Remove them from their soaking water and keep them in a moist tea towel for half a day more and the sprouts will get longer. I wouldn't leave them in the same soaking water because the gasses and sugars coming out of the beans will cause them to slightly ferment and the taste will go off.
Some ideas: boil for a few minutes to soften, they should still have a crunch but be digestible after boiling. Strain, allow to cool. Throw in chopped carrots, cucumbers, diced apples, or whatever suits you, and dress with garlic-lemon juice-olive oil dressing. Yum!
Cook them in a curry. Google "sprouted black gram curry" for recipes. Here is one that looks good: