Chickpea Curry

Serves 2, 6.5 oz

Basic dehydrating for vegetables.

1 cup spiced dehydrated canned chickpeas

Use canned chickpeas. Rinse, and while still wet coat with garlic powder, garam masala, paprika and powdered mustard. Dehydrate at 145 overnight until crunchy. These also make a great snack and I would’ve had more than 1 cup available but I was actually snacking on them while making other meals.

½ cup broccoli

Dehydrated from frozen. Cut up while still frozen and dehydrate immediately. You may need parchment paper, the little florets fall through the rack easily.

¼ cup rice

⅛ cup red curry bark  powder

¼ cup coconut milk