INGREDIENTS

INSTRUCTIONS

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
20-22 hours. 2. Use an oven. Spread peas on cookie sheets or sheet pans and
cook at 150 degrees until dry and crunchy, about 20-22 hours.
COMMENTS: I didn't have white pepper so used 1 teaspoon black pepper total.
I tried this recipe both with and without the artificial sweetner 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.
Maybe Santa will bring me a dehydrator?  Anybody out there in low fat land
with a brand recommendation? Enjoy!
From Paul Prudhomme's book "Fork in the Road".
Claudia, redcz@aol.com. Fatfree Digest [Volume 10 Issue 48], Sept. 28,
1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
H Other ingredients
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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