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Name: Chickpea Snacks (Takes 2-3 Days)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 ts Dry mustard; 2 ts Onion powder; 1 pk Artificial sweetner; 2 ts Salt; 1/2 ts Black pepper; 2 ts Garlic powder; 1/2 ts Cayenne; 1 c Vegetable stock; 1/2 lb Dried chickpeas; 1 c Apple juice; 3/4 ts White pepper; (1-gram); 1 ts Turmeric; 5 c Water

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INGREDIENTS

1 ts Dry mustard
2 ts Onion powder
1 pk Artificial sweetner
2 ts Salt
1/2 ts Black pepper
2 ts Garlic powder
1/2 ts Cayenne
1 c Vegetable stock
1/2 lb Dried chickpeas
1 c Apple juice
3/4 ts White pepper
(1-gram)
1 ts Turmeric
5 c Water

Servings

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 didnt have white pepper so used 1 teaspoon black pepper total. I tried this recipe both with and without the artificial sweetner and its better *with* it. Regular sugar doesnt 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 wont 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 Prudhommes 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

NOTES

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Chickpea Snacks (Takes 2-3 Days)

1 ts Dry mustard
2 ts Onion powder
1 pk Artificial sweetner
2 ts Salt
1/2 ts Black pepper
2 ts Garlic powder
1/2 ts Cayenne
1 c Vegetable stock
1/2 lb Dried chickpeas
1 c Apple juice
3/4 ts White pepper
 (1-gram)
1 ts Turmeric
5 c Water

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 didnt have white pepper so used 1 teaspoon black pepper total.  I tried this recipe both with and without the artificial sweetner and its  better *with* it.  Regular sugar doesnt 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 wont 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 Prudhommes 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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Nutrition

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Serving Size: 1 Serving (2447g)
Recipe Makes: 1 Servings

Calories: 1085
Calories from Fat: 156 (14%)

Amt Per Serving		% DV

	Total Fat 17.3g	23 %
	Saturated Fat 1.9g	10 %
	Monounsaturated Fat 4.7g
	Polyunsanturated Fat 7.2g
Cholesterol 0mg		0 %
Sodium 5729.9mg		198 %
Potassium 2588.3mg		68 %
Total Carbohydrate 195.8g		58 %
	Dietary Fiber 46.4g	185 %
	Sugars, other 149.4g
Protein 48.5g		69 %
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Calories per serving: 1085

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