1/2-ounce fresh yeast
11/2 teaspoons granulated sugar
1 1/4 cups water, at room temperature
2 tablespoons olive oil
8 ounces bread flour
3/4 cup buckwheat flour
1 teaspoon salt
3 cups chickpeas, cooked or canned, drained and rinsed
6 cloves roasted garlic
1 tablespoon chipotle puree
2 tablespoons lemon juice
2 tablespoons tahini
1/2 cup olive oil
Salt and freshly ground pepper
Red bell peppers cut into strips
Sliced red onions
Sliced scallions
Blanched green beans
Thinly sliced eggplant
Salt and pepper
Ancho powder
1/2 pound of goat cheese crumbled
Chopped Nicoise olives
Basil chiffonade