When you’re gearing up for the launch of your first cookbook, and trying to work on two blogs while planning a book launch party, weekdays can get a bit hectic. Sit-down lunches start becoming a luxury. Heck, lunch becomes a luxury. Or at least, lunch that doesn’t involve grabbing a slice of pizza on the go.
Last week, after lecturing to myself that I really did need something healthier, I decided to whip up a batch of Provencal chickpea dip that could last for several days. And pair it with olives, sun-dried tomatoes, and pita bread, everything that could be picked up quickly from the neighborhood market. This super easy recipe comes from Anne Willan’s wonderful and beautifully photographed The Country Cooking of France. Poischichade is a Provencal version of hummus and baba ganoush, and has an intense smoky flavor from the roasted red peppers and ground cumin.