Eat More, Meat Less: Chickpeas

A hands-on cooking class culminating in a family-style dinner served with wine.

Canned chickpeas are a ubiquitous pantry staple, though it is oft-regarded as a start to hummus or a plain addition to salads. Rethink this reliable canned legume with a menu that goes beyond hummus and invites you to think deliciously about the soaking liquid (a.k.a. aquafaba)! This class will make you think twice and give fresh inspiration to get busy with garbanzo beans.

MENU

Chickpea Quinoa Burgers

Chickpea Pita Strata

Roasted Root Fries with Aquafaba Aioli

Aquafaba Midnight Mocha Mousse

Chickpea Oatmeal Chocolate Chip Cookies

*this menu is vegan and dairy free

Annelies Zijderveld was born in Texas and has called the Bay area home for many years. She is the author of Steeped: Recipes Infused with Tea, a book for tea lovers about how to cook with tea. As a cooking teacher who teaches at 18 Reasons and Draeger’s in San Mateo, she 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). She also volunteers as a chef with Cooking Matters and delights in being a part of the wonderful work of #NoKidHungry in her local community. 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 appeared in Edible East Bay, allRecipes Magazine, The Kitchn, Paste Magazine, and Brit + Co. among other publications. She is the creator of the literary food blog, the food poet and you can follow her food antics on Instagram @anneliesz.

_{Photo by Deryn Macey on Unsplash}