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Five Weeknight Dishes: Chickpeas to the rescue

Coconut curry chickpeas with pumpkin and lime. In this South Asian-style dish from Melissa Clark, pumpkin is simmered with chickpeas, coconut milk, jalapeno, garlic and garam masala. Food styled by Barrett Washburne. (Ryan Liebe, The New York Times)
Coconut curry chickpeas with pumpkin and lime. In this South Asian-style dish from Melissa Clark, pumpkin is simmered with chickpeas, coconut milk, jalapeno, garlic and garam masala. Food styled by Barrett Washburne. (Ryan Liebe, The New York Times)
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Canned chickpeas are one of the great gifts of the supermarket, something to always keep on hand at home if you aren’t a dried-bean person (or if, like me, you often forget to plan ahead).
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