Garbanzo beans contain enzyme inhibitors, which are kept dormant until they are soaked and start to sprout.
1 Place 1-1 1/2 cup garbanzo beans in a sprouting jar. Add 2-3 times as much cool (60-70°) water. Soak seeds overnight or at least 8-12 hours.
2 Drain the soaking water. Rinse thoroughly with water and drain.
3 Set at a 45-degree angle out of direct sunlight and at room temperature.
4 Rinse and drain 3-4 times a day.
5 Continue to rinse and drain until tiny white tails (1/4 inch) sprout from the garbanzo beans. Approximately 24-48 hours after first soaking. Yield: 2 cups