Confession Time. I planted way too many tomatoes this year and I was looking for the best, most tasty way to use them. I ended up making a Provençale Vegetable Tian - which is sort of a super healthy vegetable casserole.

‘There is no dish in the Southwest of France more iconic, cherished, and controversial than the cassoulet. Not only is it the best pork and beans dish you can imagine, but it’s also a definitive dish of French country cooking — one that, to this day as you noted, stirs up fierce debate over what makes it authentic! When most travelers go on a trip to France, they bring back photos, or maybe a copper pot; some even smuggle a Camembert or saucisson in their luggage. Me? I bring back recipes.’

Today I want to teach you how to make Richard Olney's delicious Chickpea and Spinach gratin from his classic cookbook ' Simple French Food'. It is a classic Provencal vegetarian preparation that is easy to make and will impress your friends.