Moroccan Chickpea Soup is a celebration of transition. It respects the need for warmth on chilly mornings while leaning gently toward the freshness of the season ahead. In its steam and spices, it carries the wisdom of old-world kitchens and the joy of new beginnings. Whether Vermont gives you sun or snow today, this bowl is ready to meet you where you are—with heart, heat, and hope.

We soon explored many other dips made from eggplant, sun-dried tomatoes, anchovies, figs, and even pistounade - a dip made from basil, green olives, and almonds. The Summer 'Ades', as we are calling them, have become a permanent fixture when we returned to the States especially when served with a still hot, crispy socca and a glass of chilled Provencal rosé.