| Cook time: | 6 Hrs |
| Ready in: | 6 Hrs |
| SERVINGS: |
| Original yield: 6 cups |
INGREDIENTS
* 3 cups dried whole peas
* 1 1/2 cups Mirepoix (diced celery, carrots and onion)
* 3 tablespoons olive oil
* salt to taste
* 1/4 teaspoon onion salt, or to taste
* 1/2 teaspoon garlic powder, or to taste
*
* 1/4 cup wasabi powder
* 2 tablespoons tahini (sesame-seed paste)
* 2 tablespoons rice vinegar
* 1 teaspoon Dijon mustard
DIRECTIONS
* Soak the dried peas overnight, then rinse and drain. Place peas in a large pot with enough water to cover by a couple of inches. Add the Mirepoix, and bring to a boil. Cook until tender, about 1 hour.
* Preheat the oven to 200 degrees F (95 degrees C). Coat a large cookie sheet with olive oil. It helps to use a cookie sheet with sides to keep them from rolling off.
* Drain the peas, and transfer to the cookie sheet. Roll them around in the oil by tilting the pan, or stir with your hand. Bake for 4 to 8 hours in the preheated oven, stirring every 30 minutes or so, until peas are dry. Remove from oven, and season with salt, onion salt, and garlic powder.
* While the peas are roasting, mix together the wasabi powder, tahini, rice vinegar, and Dijon mustard in a large bowl. When the peas are ready, pour them into the bowl, and stir to coat with the wasabi mixture. Pour them back onto the cookie sheet in a single layer, and return to the oven.
* Bake for another 10 minutes in the preheated oven, or until the aroma becomes very strong, and the coating is dry.
