| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Snack |
1 |
Servings |
INGREDIENTS
| 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 |
| 1 |
pk |
Artificial sweetner (1-gram) |
| 1/2 |
lb |
Dried chickpeas |
| 5 |
c |
Water |
| 1 |
c |
Apple juice |
| 1 |
c |
Vegetable stock |
INSTRUCTIONS
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
20-22hours. 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.
From Paul Prudhomme's book "Fork in the Road".
EAT-L Digest 10 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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