(SPROUTING):AUTOMATIC SPROUTING MACHINE: CHICKPEAS 4K

MUNG BEANS.
Rinse the chickpeas with filtered water and put them back in your sprouting container. Around day 1 and 2, the small tails will appear for the first time and grow thereafter. After 3-4 days, your sprouted chickpeas will be ready. The right amount of time depends on where you live, and the season you're in.
Why soak chickpeas?
You definitely need to soak the chickpeas or any other legumes and grains. The problem with dry beans is phytates and other anti-nutrients that inhibit mineral absorption and cause digestive ailments.
Soaking and sprouting activates enzymes and significantly decreases the levels of phytic acid. Therefore, by the simple soaking process, you make vitamins and minerals more readily available.
I always soak my lentils, beans, grains, nuts, and seeds before cooking/eating, because soaking and sprouting:
Removes or reduces phytic acid and tannins. When phytic acid gets converted into other substances, it is less likely to bind together with other nutrients and reduce their absorption.
May reduce the beans’ raffinose-type oligosaccharides, which in turn may result in fewer problems with flatulence.
Neutralizes toxins in the colon as well as enzyme inhibitors.
Encourages the production of beneficial enzymes.
Makes the amino acids (proteins) more readily available.
Increases the amounts of vitamins, especially A, C, and B vitamins.
Reduces the cooking time, which means less loss of water-soluble nutrients due to reduced time of exposure to heat and water.
You could even go further and sprout the chickpeas before cooking as sprouting reduces the glycemic load even further (carbohydrates diminish and the content of protein and soluble fiber increases).
Vitamins and Minerals
Sprouted chickpeas are rich in vitamins and minerals, providing a substantial amount of nutrients with each serving. One serving of sprouted chickpeas contains 105 milligrams of calcium, 115 milligrams of magnesium, 366 milligrams of phosphorus, 875 milligrams of potassium, 557 micro milligrams of folate, and 67 international units of vitamin A. It also contains trace amounts of iron, sodium, vitamin C, thiamin, niacin, vitamin B-6 and vitamin K. Boiling the sprouted chickpeas will leach some of the nutrients into the water, reducing their nutritional value. For the best nutrient preservation, steam them.