I think you may forgive me for terseness, the power is uncertain as I write.
Tender chickpeas, intended as fresh, new, uncooked, undried field produce, to be cooked in almond milk and seasonings.
I used canned chickpeas for lack of access to fresh ones, home-made almond milk, a poached onion, marjoram, savory, parsley, ginger, salt, and verjus.
It was a quick throw-together. Unfortunately, round one is kind of bland and un-interesting, as chickpeas flavor and almond milk’s flavor don’t do much to help each other out.
I’ll play with a few other processes and get back to you.
in other news, it held for three days, and was perfectly pleasant cold