Ever tried blending chickpeas straight into soup for thickness?

So how did you actually learn their specific breathing pattern, like was there a visual cue or something?

Isn't it crazy how a small kitchen can actually make cooking better? I had the same thing happen when I moved into my apartment with a kitchen the size of a closet. I used to hate cooking too, but now the simple act of making one meal at a time in that tiny space forces me to slow down. It turned from a chore into my favorite way to shut off my brain after work. I totally get that feeling of being less frazzled just from chopping some vegetables.