Heat olive oil in large sauce pan
Add onions, cook until soft
Stir in spices, heat for 1 minute
Add vegetables and 1 c. water, bring to boil, salt to taste
Turn heat to medium-low, put on lid, cook 30-40 minutes until vegetables are tender
Add chickpeas, coriander leaves, stir well, simmer 2 minutes
Cool thoroughly
Spread mixture on dehydrator trays, cover with parchment
Dehydrate at 145 for 8-10 hrs until brittle
Divide into 4 equal portions, put in separate zip-lock bags
Add 2 T. coconut milk powder to each and seal