Eat More Meatless: Chickpea Tagine

When: 
Tuesday, January 5, 2021 6:00pm to 8:00pm
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Where: 
Zoom Meeting Online PST
San Francisco, CA 94110
United States
Price: 
$45.00
Member Price: 
$35.00
6 slots available

SOLD OUT

This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.

Start the new year with a comforting dish full of warming spices, well suited for this chilly, dreary season. Annelies will teach you a menu drawing from her love for plant-based eating and from her memories traveling in the south of France. During a summer living there and studying French, she repeatedly visited a Moroccan restaurant and learned how to eat tagine. It was her favorite meal during her time in the country. The chickpea tagine we will make in class recalls the flavors of that seaside town and a meal that she misses. The tagine leans on spices, pantry staples, and fresh produce for a hearty, stick-to-your ribs, and comforting winter meal. We will make lemony couscous to serve with the tagine and a batch of preserved lemons for a future meal.

 

MENU

Chickpea Tagine, featuring cinnamon, almonds, and olives

Lemon-Scented Couscous

Preserved Lemons

*menu can be made vegan with a substitution.

 

Equipment and Ingredient List for this class can be found here.

This menu contains the following common allergens: Tree Nuts, Wheat, Honey. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

 


If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.


 

Annelies Zijderveld believes cooking should be fun and flavorful, (and still can’t quite get over the amazing abundance of fresh produce and ingredients available to us in the Bay area). With a master’s in intercultural studies and a Mexican-Bolivian-Dutch heritage, she’s keen on finding the points of intersection around the table. Her food writing has recently appeared in Edible East Bay, The Kitchn, and San Francisco Classical Voice. Her online cooking journal, EatMoreMeatless.net explores creative and doable ways for all trying to eat more vegetables. Find her online at Instagram @anneliesz.

 

Photo by Daniela on Unsplash