Feeding kids is never easy. I remember going through a pasta and butter phase and a chicken soup phase when I was little. However, the rule at the dinner table, for both me and my brother, was "You don't have to eat it, but you have to try it." Regardless what my parents were eating, we always had to take one bite. For the most part though, I've always been an adventurous eater, and I was always the kid in school with the weird, stinky lunch. Leftover pesto, tandoori chicken, and a slew of my dad's other delicious experiments would end up as my lunch the next day. Needless to say, my parents never really dumbed down food for me or my brother. And, authors Hugh Garvey and Matthew Yeomans would wholeheartedly agree with this practice-- which just so happens to be the focus of their first kid-friendly cookbook The Gastrokid Cookbook: Feeding a foodie family in a fast-food world. Hugh is the feature editor at Bon Appetit magazine and Matthew runs a social media agency in the UK. Both are devout foodies and successfully feed their kids "adult" food with no complaints. The Gastrokid Cookbook is based off their collaborative blog Gastrokid.com, a resource for parents who strive to cook quick gourmet meals that kids will contently consume. Resulting from the popularity of the blog, The Gastrokid Cookbook was born, and not only does it provide parents with fast, kid-approved recipes, but also offers insight on how to approach feeding kids "adult" food. The recipes presented span a broad spectrum from the Italian Caprese (Heirloom Tomato, Burrata, & Basil Salad) to Shrimp & Chorizo Non-Paella with a handful of Asian-inspired dishes sprinkled in-between. And to whet your appetite, take a gander below at the Gastrokid version of a Mario Batali classic. Roasted Chickpea Bruschetta Hugh and Matthew Say: When it comes to coaxing your kids into eating legumes, you could do worse than taking inspiration from a chef who named his flagship restaurant the Italian equivalent of “Daddy.” (The restaurant would be Babbo. The chef would be Mario Batali.) This is a rip-off (or what I prefer to call a “riff off,” as I didn’t have the recipe and tweaked it a bit) of Babbo’s freebie amuse bouche (and if Babbo is giving it away to each and every diner, that’s the first sign that this is an incredibly cheap dish to make). The kids love this. The adults love this. The wallet loves this. Makes 4 Servings. 2 15-ounce cans chickpeas (aka garbanzo beans), drained and rinsed Olive oil Salt Freshly ground black pepper A handful or two chopped parsley 1⁄2 cup finely chopped olives (I used a mix of some good green ones filled out with super cheap, jarred, martini-style green olives and kalamatas) Garlic 2 tablespoons balsamic vinegar 1 baguette loaf, sliced and toasted Preheat the oven to 450˚F. On a cookie or baking sheet, spread out the chickpeas and drizzle with a bit of olive oil. Season with salt and pepper and mix it all up. Roast for 20 minutes or so, or until golden brown. In a large bowl, mix the chickpeas with the chopped parsley, olives, garlic, and balsamic vinegar. Serve on toasted slices of baguette. The spherical little beans tend to roll off the bread if you’re eating too hastily, but chasing down stray chickpeas makes it all the more fun.