One of the pleasures of staying in Provence is the access to the wonderful markets and the fresh produce one can get there. After one of our forays to Coustellet, we had these lovely peppers on hand. We also had piles of black olives from the same market. With a little local olive oil (Provencal olive oil is a well-guarded secret) some chickpeas and shallots that were the size of onions yet just as delicately flavored as our little ones in America, and a bit of lemon juice, we threw together a wonderful, fresh, filling meal that looked great too!
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