As Epicurious editors, we turn to cookbooks new and old to get dinner on the table, to bake a sweet treat, to learn something new. This month, we made coconut chickpeas, sticky shrimp bánh mì, white-chocolate macadamia cookies, and more. |
In this recipe from the cookbook AfriCali by Kiano Moju, chickpeas swim in an irresistible spiced coconut sauce. “The beans were so plump and savory, you’d have no idea they came from a can mere moments before,” writes associate director of cooking Emma Laperruque. |
