The easiest way to turn chickpeas into dinner

Plus: How to use tamarind paste, pulp, and purée.  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  View this email in your browser | Manage newsletter preferences     COOK THIS NOW Paneer With Burst Cherry Tomato Sauce     This dish of seared paneer channels flavors traditionally found in matar paneer—coriander, cumin, chile, and ginger—by incorporating them into a quick-cooking cherry tomato sauce. VIEW RECIPE What We're Talking About     99 Pea Recipes for Every Table   Shelling peas, sugar snap peas, snow peas, pea shoots—we love them all.   Read More ►     How to Use Tamarind Paste, Pulp, Purée and More   What's the difference between tamarind concentrate and pulp? And which brand should you buy?   Read More ►     This Spiced Chickpea Scramble Turns Eggs and a Can Into Dinner   A three-ingredient meal (plus toppings!) that packs a flavorful punch.   Read More ► Trending Recipes   Crispy Chicken Over Turmeric-Lemon Cabbage and Peas   View Recipe ►   Pasta Salad With Spring Vegetables and Tomatoes   View Recipe ►   Ginger and Tamarind Refresher   View Recipe ►   Spring Pea Butter With Shallot and Lemon   View Recipe ►   Tamarind-Glazed Black Bass With Coconut-Herb Salad   View Recipe ►   Spring Salad With Crispy Chicken and Bacony Croutons   View Recipe ► This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book. View our Privacy Policy | Unsubscribe Copyright © Condé Nast 2021.  One World Trade Center, New York, NY 10007. All rights reserved.