"Hummus is but the tip of the iceberg when it comes to chickpeas! In this class we will go decidedly beyond the famous spread to explore the chickpea in all its satisfying glory!"
Chickpeas are among the oldest cultivated legumes in the Mediterranean, savored everywhere from the Middle East to North Africa to the Western fringes of the region. They also happen to be a great source of plant protein and the foundation of countless sumptuous, satisfying recipes all over the Mediterranean.
In this class, we will prepare a chickpea salad with a tahini-yogurt dressing and make two fabulous chickpea stews together, one a classic of Sephardic and pan-Mediterranean cooking, with eggplant and warm spices, and the other a favorite recipe of mine, for braised chickpeas with orange, rosemary, vegetables and honey.

With no meat in sight… you’ll be pleasantly surprised at how hearty and satisfying the humble chickpea can be! 
  • Baked Greek Island Chickpeas with Orange, Rosemary and Honey
  • Sephardic Braised Chickpeas and Eggplant, with Warm Spices
  • Chickpea Salad with Tahini-Yogurt Dressing
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