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From Book Fork in the Road.

A home-style From Book Fork in the Road. made with Salt, Onion Powder, Garlic Powder, Dry Mustard, and Turmeric. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 tsp
• 2 tsp
• 2 tsp
• 1 tsp
• 1 tsp
• 3/4 tsp
• 1/2 tsp
• 1/2 tsp

Method (preview)

1. 1

   Combine all of the above in a small bowl.

2. 2

   Other ingredients 1 packet artificial sweetner (1-gram)

3. 3

   Combine 1 TABLESPOON ONLY of the seasoning mix with the artificial sweetener and set aside.

4. 4

   Place the chickpeas and water in a container, add the rest of the UNsweetened seasoning mix, and soak overnight in the refrigerator.

5. 5

   Place chickpeas and the (seasoned) soaking water in a 5 quart pot over high heat.

6. 6

   Add apple juice and cook 20 minutes.

7. 7

   Add vegetable stock and cook until peas are just tender, 40 minutes.

8. 8

   Remove from heat, drain peas in colander, rinse well, and drain.

9. 9

   Sprinkle peas evenly with reserved sweetened seasoning mix.

10. 10

    Now you can cook them one of two ways.

11. 11

    Use a food dehydrator. Spread evenly around the trays and dehydrate until peas are dry and crunchy, about 20-22 hours.

12. 12

    Use an oven. Spread peas on cookie sheets or sheet pans and cook at 150 degrees until dry and crunchy, about 20-22 hours.