Soak the dry, organic chickpeas in water for 12 hours. Rinse and cultivate them in your sprouter for 3-4 days until the white root is 1 cm long. Rinse gently when you harvest them. Drip off and they are ready for your frying pan.
Heat the pan, add the coconut fat and the chickpeas. Spice as you see fit and stir gently for a few minutes until the chickpeas get a little darker tan.
Serve while still warm with the greens as garnish.