Coconut Curry Chickpeas With Pumpkin and Lime Recipe
NYT Cooking: Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas. It’s a rich, creamy curry that you can eat on its own, or serve over rice or couscous. If you want to incorporate more vegetables, stir in some spinach, baby kale or sliced green beans during the last few minutes of cooking, letting them soften in the s...
David Tamarkin's Baked Feta with Chickpeas and Greens | The Bittman Project
Makes 4 servings Time About 30 minutes I was dubious when food editor Chris Morocco said he wanted to develop a weeknight dinner recipe for Epicurious featuring thick slabs of feta as the main protein. Even when I saw it—an irresist- ible skillet full of chickpeas, greens, feta, and lemon
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