The interest in grains other than wheat is on the rise in the United States, but in other countries, people have eaten “alternative” grains for centuries. In this class, Rosie Gill will demonstrate traditional and new ways to use two of these (gluten-free) grains: amaranth and gram, or chickpea flour. Both are readily available in Union Square markets and used in many international Somerville homes to make porridge, soups, breads, sweets, and more. In class we will start by snacking on amaranth chikki (brittle); then we’ll use amaranth leaves (courtesy of Somerville Community Growing Center) in an aromatic vegetable curry; while the curry simmers, we’ll mix and roll out chilla, Indian chickpea flatbreads, to eat with dinner. For dessert, we will make amaranth honey cookies. Students will go home with Persian chickpea cookies (made pre-class by Rosie) called nan-e-nokhodchi. VEGETARIAN FRIENDLY! $40
