Chickpeas and Peaches

 Dear May - You know how I love the start of a new month. Couldn't we have had a little sun?

Fortunately I had a frozen peach version of Voluminous Vanilla Ice Cream setting up in the freezer. I actually had forgotten about it. I used a full teaspoon of vanilla (I like it much better that way) and two peaches (skin still on).

This was inspired by her Mucho Mango Faux-Yo but I did the Vanilla Ice Cream procedure instead so I used almond milk, froze the mixture and then blended.Also I don't seem to have the love for Mangos that a lot of people do. We are not remotely in peach season and they were ridiculously expensive but very good.

This is my favorite version so far and considering how much I loved the Peanut Butter Frozen Hot Chocolate version that says a lot.

It took me about 9 hours of simmering to get my chickpeas cooked yesterday. Definitely the slowest dry bean I have worked with yet.

Today I used some of the beans to try three versions of Chickpea Poppers.

Salt, pepper, onion powder, and olive oil.

Salt, nutritional yeast, and olive oil.

Cinnamon, sugar, and coconut oil.

My top flavor (for today at least) was the salt, pepper, and onion powder. Really addictive.

The nutritional yeast version would be a close second.

The cinnamon-sugar was the most weak but still totally edible. A couple of problems occurred one being the ratios I think but the bigger disappointment was that the taste was just really mild. I probably needed more coconut oil to really adhere the coating.

*******Post edit for good cause********

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