Chickpeas love to hang out with Moroccan spices. Add umami-rich beef chuck to the party and you get Beef and Chickpea Stew. It tastes like restaurant fare and yet, thanks to the miracle of the pressure cooker or Instant Pot, cooks up fast for an easy, impressive dinner-in-a-bowl. Beef may get top billing, but the heart of this stew lies in the chickpeas—those little balls of high-protein goodness with nutty flavor and tender chew. We could go on and on about the virtues of chickpeas, but we’ve already done that in our Chickpea and Vegetable Tagine (a vegetarian cousin) and Pasta e Ceci posts. If you’re into substitutions, you can make this stew with…
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Easy Flourless Chocolate Cake
Most flourless chocolate cake recipes—whether from the New York Times, celebrated pastry chef François Payard, or the Stop & Shop supermarket chain—look surprisingly similar. They are essentially eggs, chocolate, butter or margarine, sugar and cocoa powder. Some call for fancy techniques, but all produce the same thing: a soft slab of deep, dark chocolate that identifies more as a truffle than a cake. So if all of these recipes are kind of the same, why not go for one that’s super-easy and fast? Ours will get you from zero to a chocolate lover’s delight in just 30 minutes. For Passover, if you have a little more time and want a Seder showstopper, try Leah’s Fudgy…
