Cygnus X Daily News

World

• Russia pounds Kyiv with missiles as Moscow reports intercepting hundreds of drones. Russia launched a nighttime ballistic-missile barrage on Kyiv; Moscow said its air defenses intercepted more than 800 Ukrainian drones. Source: AP

United States

• U.S. jobless claims fall to their lowest level since July. New applications for unemployment benefits dropped to 194,000 last week, offering a sign of resilience in the labor market. Source: AP

Technology

• Tech companies offer communities better terms for data centers. Facing local resistance, major firms are promising more transparency and financial support, including commitments to cover power infrastructure costs. Source: AP

Science

• Montrealers changed travel habits only modestly during wildfire-smoke advisories, study finds. Researchers found bikeshare trips declined while bus and metro use rose, but running activity showed no significant change. Source: McGill University

Entertainment

• Warner Music Group combines its global music-sync operations. The new structure brings recorded music and publishing together under Ron Broitman, aiming to simplify licensing and expand opportunities for artists and songwriters. Source: Variety

Crispy Chickpea Tacos with Charred Pineapple Salsa

Smoky, crunchy chickpeas meet sweet-charred pineapple in these bright, weeknight-friendly tacos. Add creamy avocado and a squeeze of lime for a lively dinner in about 30 minutes.

Ingredients

• 2 cans chickpeas, drained, rinsed, and thoroughly dried
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 2 cups diced fresh pineapple
• 1/4 small red onion, finely diced
• 1 jalapeño, seeded and minced
• 2 tablespoons chopped cilantro
• 1 lime, juiced, plus wedges for serving
• 8 small corn tortillas
• 1 ripe avocado, sliced

Instructions

1. Heat the oven to 425°F (220°C). Toss the dried chickpeas with olive oil, smoked paprika, cumin, garlic powder, and salt. Spread them on a baking sheet and roast for 25 to 30 minutes, shaking the pan once, until crisp.
2. Meanwhile, heat a dry skillet over medium-high heat. Add the pineapple in a single layer and cook for 2 to 3 minutes per side, until browned in spots. Let it cool slightly, then mix with red onion, jalapeño, cilantro, and lime juice.
3. Warm the tortillas in a dry skillet or directly over a low gas flame, turning once.
4. Fill each tortilla with crispy chickpeas, charred pineapple salsa, and avocado. Serve with lime wedges.