Playing around with my bean stew recipes some more, I decided first to cook one of my $3 white onions. Except I used a different element and ended up browning them. So I went with it.
I used only Chick peas and when washing them to cook them (just in case) I saw that they had a fine skin. Trying to get them off wasn’t working, so I brought them to a rapid boil and had to fiddle around to get the skins to float to the top of the pot to skim them off.
I wasn’t sure what to do with the handfuls of these weird skins. They remind me of spent paintball shells.
Add stuff, cook stuff.. yadda yadda.. the pot is cooling in the freezer, so I can box it all to bring it to work without melting the plastic. Maybe I should use a piece of cardboard like those Chinese restaurants.
