Emphasis reader's own for Melissa Clark's coconut curry chickpeas with canned pumpkin and lime.
Four cans, 30 minutes, five stars and nearly 7,000 reviews |
But 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). If you have a can or two, you can easily make a number of great chickpea recipes for dinner — including the reader-favorite coconut curry chickpeas below. |
 | | Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. |
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In the United States, canned pumpkin is typically deployed in desserts. But I think pumpkin is most delicious in savory recipes, like this South Asian-style dish from Melissa Clark, in which it's simmered with chickpeas, coconut milk, jalapeño, garlic and garam masala. |
 | | Bobbi Lin for The New York Times.Food Stylist: Maggie Ruggiero. |
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I find it impossible to resist crispy chicken, and I won't even try when it comes to this new recipe from Melissa, which blessedly is baked, not fried. Using panko instead of finely ground bread crumbs amplifies the crunch. |
 | | Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks. |
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The chef Connie Chung devised this dish to capture the ginger-scallion essence of Cantonese steamed whole fish, but in a way that was easy to serve and eat in a fast-casual restaurant. So think of your kitchen as a fast-casual restaurant and make this very simple recipe, adapted by Ali Slagle, which uses boneless cubes of fish and gently steams them to juiciness. |
 | | Linda Xiao for The New York Times. Food Stylist: Barrett Washburne. |
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"This is carbonara for the clumsy, the impatient and the greedy." Eric Kim is speaking right to me with his new recipe, which uses orzo instead of spaghetti in carbonara — that Italian paean to salty cured pork, eggs, Pecorino Romano and a storm of black pepper. Orzo actually makes the dish easier to cook, and creamier, too. |
 | | Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks. |
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