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Recipe Name: Chickpea Snacks Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Snack  
Preparation Time:
Number of Servings: 1

2 Teaspoon(s) Salt
2 Teaspoon(s) Onion powder
2 Teaspoon(s) Garlic powder
1 Teaspoon(s) Dry mustard
1 Teaspoon(s) Turmeric
3/4 Teaspoon(s) White pepper
1/2 Teaspoon(s) Black pepper
1/2 Teaspoon(s) Cayenne
1 Artificial sweetner, 1-gram
1/2 Pound(s) Dried chickpeas
5 Cup(s) Water
1 Cup(s) Apple juice
1 Cup(s) 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
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

Nutrition (calculated from recipe ingredients)
Calories: 408
Calories From Fat: 45
Total Fat: 5.4g
Cholesterol: 0mg
Sodium: 5390.7mg
Potassium: 859.9mg
Carbohydrates: 82.2g
Fiber: 14.8g
Sugar: 36.6g
Protein: 14.5g

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