Seasoning mix:
2 ts Salt
2 ts Onion powder
2 ts Garlic powder
1 ts Dry mustard
1 ts Turmeric
3/4 ts White pepper
1/2 ts Black pepper
1/2 ts Cayenne
Other:
1 pkt Artificial sweetener (1-gram)
1/2 lb Dried chickpeas
5 c Water
1 c Apple juice
1 c Vegetable stock
Combine seasoning mix ingredients in a small bowl.
Combine 1 tb 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 20-22 hours.
2. Use an oven. Spread peas on cookie sheets or sheet pans and cook
at 150 degrees F until dry and crunchy, about 20-22 hours.
COMMENTS:
I didn't have white pepper so used 1 ts black pepper total.
I tried this recipe both with and without the artificial sweetener and it's
better *with* it. Regular sugar doesn't work at all.
Did not have a dehydrator, dryed them in the oven. It took 15 hours one
time, 20 hours another. Must have been the number of times I opened the oven
door. You have to move the pans from one shelf to another and turn them
every couple of hours or they won't dry evenly. I did not stir the peas.
