Title: Chickpeas warren
 Categories: Beans/peas, Two thumbs, Soups/stews, Side dish
      Yield: 11 Servings
 
      1 lb Dried chickpeas
 
  Seasoning Mix: 2 teaspoons salt 2 teaspoons onion powder 2 teaspoons
  dry mustard 2 teaspoons ground cumin 1 teaspoon garlic powder 1
  teaspoon white pepper 1/2 teaspoon black pepper 1/4 teaspoon cayenne
  
  2      cups          chopped onions 2 1/2 cups chopped green bell
  pepper -- IN ALL 1/2 cup chopped celery 6 1/2 cups defatted chicken
  stock -- IN ALL 1 teaspoon      minced fresh garlic 1 cup apple juice
  2 cups finely diced carrots 1 cup finely diced onion
  
  Day 1: Add enough water to the chickpeas to cover them by 3 or 4
  inches, and soak overnight in the refrigerator. As the peas absorb
  the water, they will increase in volume.
  
  Day 2: Combine the seasoning mix ingredients in a small bowl.
  
  Drain the chickpeas and set aside.
  
  Preheat a heavy 5-quart pot, preferably nonstick, over high heat to
  350 F, about 4 minutes.
  
  Add the chopped onions, 1 CUP of the bell peppers, the celery, and 2
  TABLESPOONS of the seasoning mix. Stir and cook until the vegetables
  start to brown, about 5 minutes. Add 1/2 CUP of the stock, scrape the
  bottom of the pot to clear all the brown bits, and cook until the
  liquid evaporates, about 5 minutes. Stir in 4 CUPS stock, the drained
  chickpeas, and REMAINING seasoning mix. Clear the bottom of the pot
  and cook 5 minutes, then add the garlic and REMAINING bell peppers.
  Cook 10 to 12 minutes, then reduce the heat to medium, and continue
  to cook for 45 minutes, clearing the bottom of the pot occasionally
  as sticking occurs. Add the apple juice, carrots, finely diced
  onions, and REMAINING stock, and cook until the peas are tender, and
  the liquid is thick and begins to look creamy, about 1 hour. With
  this recipe, it is more important to trust your eyes and taste buds
  than to watch the clock. Taste a couple of chickpeas; if the flavor
  is good and they are tender and creamy, they're done. Serve warm.
  
  Per 1-cup serving:   Calories 197    Protein 10g    Fat 3g
  Carbohydrates
       34 g  13% calories from fat