Recipe - Chickpea Snacks

2 teaspoon Salt
2 teaspoon Onion powder
2 teaspoon Garlic powder
1 teaspoon Dry mustard
1 teaspoon Turmeric
Three fourths teaspoon White pepper
One half teaspoon Black pepper
One half teaspoon Cayenne
1 pack Artificial sweetner (1gram)
One half pound Dried chickpeas
5 cup Water
1 cup Apple juice
1 cup Vegetable stock

From: Claudia Knowles KnowlesCM7@AOL.COM

Date: Sun, 11 Aug 1996 06:12:36 0400
Combine 1 TABLESPOON ONLY of the seasoning mix with the artificial
sweetener and set aside.

Place the chickpeas and water in a container, add the rest of the
UNsweetened seasoning mix, and soak overnight in the refrigerator. The peas
will be more than double in volume, so make sure the pot is big enough to
hold them.

The next day: Place chickpeas and the (seasoned)soaking water in a 5 quart
pot over high heat. Add apple juice and cook 20 minutes. Add vegetable
stock and cook until peas are just tender, 40 minutes.Remove from heat,
drain peas in colander, rinse well, and drain.

Sprinkle peas evenly with reserved sweetened seasoning mix.

Now you can cook them one of two ways. 1. Use a food dehydrator. Spread
evenly around the trays and dehydrate until peas are dry and crunchy, about
2022hours. 2. Use an oven. Spread peas on cookie sheets or sheet pans and
cook at 150 degrees until dry and crunchy, about 2022 hours.

From Paul Prudhomme's book "Fork in the Road".

EATL Digest 10 August 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.