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[nct-l] Chickpea (Garbanzo) Snacks

BlankChickpea (Garbanzo) Snacks (Takes 2-3 days to prepare, but worth =

Seasoning mix:
2 tsp salt
2 tsp onion powder
2 tsp garlic powder
1 tsp dry mustard
1 tsp turmeric
3/4 tsp white pepper
1/2 tsp black pepper
1/2 tsp cayenne

Combine all of the above in a small bowl.

Other ingredients:
1 packet artificial sweetener (=3D 1 gram)
1/2 lb dried chickpeas
5 c water
1 c apple juice
1 c vegetable stock

Combine 1 TBSP 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 qt 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 prepare them in 1 of 3 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 to dry. Spread peas on cookie sheets or sheet pans and =
cook at 150 degrees until dry and crunchy, about 20-22 hours.
3) Roasted in oven. Use up to 2 cups of beans per baking sheet. Spread =
the beans into a single layer. Bake at 300-350 F, stirring after 15 =
minutes, then stirring every 5 minutes until golden brown and crunchy. =
The total time will vary depending on the moisture of the beans, but =
should take about 25-60 minutes. Watch carefully when the beans are =
getting close to done.

I tried this recipe with and without the artificial sweetener and it's =
better *with* it. Regular sugar does Not work at all. Rotate the =
shelves/trays and turn them every couple of hours or they won't dry =
Eat as a snack or combine with a favorite gorp.

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