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| Plus: Lighting options for the ideal outdoor dinner vibe. View in browser | Manage preferences COOK THIS NOW In this new recipe from Epi’s associate food editor Rachel Gurjar, a can of chickpeas and some baby potatoes get transformed into a tangy, creamy, sweet, spicy, and perfectly crunchy dish that hits all the right notes in every bite. Boil your potatoes in advance and stash them in the fridge, so that this meal is a no-cook, assembly-only affair. VIEW RECIPEWhat We're Talking About
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