Penny-pinching? Family meals for under $25

1. Heat the oil over medium-high heat in a skillet large enough to hold the chickpeas in one layer. When it's hot, add the chickpeas and sprinkle with salt and pepper.

2. Cook, shaking the pan occasionally, until the chickpeas are browned, about 15 to 20 minutes. Just before removing them from the pan, sprinkle with the cumin and stir until coated and fragrant. Serve hot or at room temperature, with the lemon wedges.

1. Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When it's hot, add the pork to the pan and sprinkle with salt and pepper. Cook, turning as needed, until the pork is deeply browned all over, 10 to 15 minutes total. Pour off some of the fat (or not) and turn the heat down to medium.

2. Add the garlic and cook, stirring occasionally, until they are nicely browned, 10 to 15 minutes. Stir in half of the oregano, and add the pork back to the skillet. Add the wine and enough water half-cover the meat in liquid (you might not need any), and bring the mixture to a boil, stirring to scrape up any browned bits from the bottom of the pan. Adjust the heat so that the mixture bubbles steadily, but not vigorously, cover, and cook, stirring once in while, until the pork is nearly falling apart, and the liquid has become saucy, about an hour.

3. Add the green beans to the skillet, raise the heat to medium-high and cook, uncovered and stirring occasionally, until they are crisp-tender, 5 to 10 minutes. Stir in the remaining oregano, taste, adjust the seasoning if necessary, and serve.

1. Put the butter in a medium saucepan over medium-high heat. When it melts and begins to foam, stir in the onion and sprinkle with salt and pepper. Cook, stirring occasionally, until the onion softens and begins to turn golden, 3 to 5 minutes. Stir in the bulgur and toss to toast and coat in the oil, another minute or 2.

2. Stir in 1 1/2 cups of water, bring to a boil, then adjust the heat so the mixture bubbles steadily. Cook, undisturbed, until the water boils off and little holes appear in the top of the bulgur, 5 to 10 minutes. Cover (still without stirring) and turn off the heat. When the pork is ready, use a fork to stir in the almonds and fluff the bulgur. Taste and adjust the seasoning and serve.

1. Put all the ingredients in a food processor container. Add a couple of tablespoons of water and process until just puréed and creamy, stopping to scrape down the sides of the bowl as needed. If the fruit does not break completely smooth, add a little more water through the feed tube, a tablespoon or two at a time, but be careful not to over-process or the sorbet will liquefy.

2. Serve immediately or freeze the sorbet up to a day or two in advance; if serving later, allow 10 to 15 minutes for sorbet to soften at room temperature.