Being on a road trip, we are learning to cut costs in all corners, one being: groceries. We are already what I would consider “cheap” in the area of groceries. We have always been this way – that is, since the budget (around 9 months ago). One of the ways to keep grocery costs down, apart from buying at local farm stands and from bulk grocery bins, is sprouting. My first sprouting experience actually began around the same time that I started this blog, and it involved Moong (or Mung) beans; they sprout quickly and yield a great return.
Today, I’m sprouting whole Kamut grains (jars #1 and #4 in the first picture above), Mung beans (jars #2-3), and Adzuki beans (the last two jars in the picture above). Sprouting increases nutritional value and can allow for easier digestion. It’s almost like adding a power pack of vegetable to a grain.
Along with using the sprouted Kamut for these granola-less bars, I also made it into a grain salad with kale, garlic, chickpeas, and scallions. Having worked in the kitchen of an Ayurvedic restaurant this week, I felt the need to keep this recipe simple in order to focus on the taste of each ingredient and allow it to naturally meld with the other ingredients without drowning it in spices. The result? A simple, hearty salad with very earthy tastes.
Sprouted Kamut Salad with Kale, Chickpeas, and Garlic
3 cups sprouted kamut
3 cloves fresh garlic
1 and 1/2 cups water, divided
1 and 1/2 cups cooked chickpeas
2 Tablespoons oil, divided (I used coconut oil)
4 cups chopped kale
2 scallions, chopped
salt and pepper, to taste
Directions: Place a large skillet over medium heat. Add one tablespoon oil, sprouted Kamut, garlic, and season with a pinch or two of salt. Cook, stirring occasionally, until all grains are coated with oil and slightly cooked, about 3-5 minutes. Add 1 cup water, cover, and cook until grains are tender and water is 95% evaporated. Garlic should be soft at this point. Smash garlic, and stir into kamut. Add remaining 1/2 cup of water to skillet and place chopped scallions and kale on top of grains. Cover, and cook until kale is slightly wilted, scallions are tender, and water is mostly evaporated.
Meanwhile, preheat oven to 350 degrees (if it’s a toaster oven, or 400 degrees if it’s a regular oven). Place chickpeas and remaining tablespoon of oil in a small mixing bowl. Season with salt and pepper and stir to coat. Transfer chickpeas to a baking sheet/pan/etc. and roast until slightly crunchy. Note: it took me about 10 or 15 minutes in the toaster oven. If I had access to an oven, I would have tested it using that. For some chickpea roasting help, try this recipe on Chow.
Stir roasted chickpeas into the grain-vegetable mixture in the skillet.
Makes: 4 servings, entree-size