|Seasoning mix||1 Teaspoon|
|Onion powder||2 Teaspoon|
|Garlic powder||2 Teaspoon|
|Dry mustard||1 Teaspoon|
|White pepper||3⁄4 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Artificial sweetener||1 Gram (1 Packet)|
|Dried chickpeas||1⁄2 Pound|
|Water||5 Cup (80 tbs)|
|Apple juice||1 Cup (16 tbs)|
|Defatted chicken stock||1 Cup (16 tbs)|
Day 1: Combine the seasoning mix ingredients in a small bowl.
Combine 1 tablespoon of the seasoning mix with the artificial sweetener and set aside.
Place the chickpeas and water in a container, add the remaining unsweetened seasoning mix, and soak overnight in the refrigerator.
As the beans absorb the water, they will more than double in volume.
Day 2: Place the chickpeas and the seasoned water in which they were soaked in a 5-quart pot over high heat.
Add the apple juice and cook for 20 minutes.
Add the chicken stock and cook just until the peas start to turn tender, about 40 minutes.
Remove from the heat, place the peas in a colander, rinse well, and drain.
Sprinkle the peas evenly with the reserved sweetened seasoning mix and lay them evenly around the dehydrator trays.
Place in machine and dehydrate until beans are crisp and crunchy, about 20 to 22 hours.