Poichichade

The Poichichade, also known as céserade (from ceze, meaning "chickpea" in Occitan^[1]), is a chickpea puree originating from the south of France.

Details

This culinary specialty, similar to hummus but without tahini in its composition, is widespread throughout the southern region of France. Its popularity stems largely from the ancestral culture of chickpeas, which has been present since the Middle Ages and even Antiquity in certain areas.^[2]

The tradition of poichichade is deeply rooted in the south of France, where the consumption of chickpeas is particularly associated with Palm Sunday. In these lands, chickpeas play a central role in festive meals and hold significant cultural meaning.^[3]

References

^ "dicod'Òc - Recherche". locongres.org. Archived from the original on 2023-05-21. Retrieved 2023-05-19.
^ Craig, Caroline (2019-06-27). Provence: Recipes from the French Mediterranean. Octopus. ISBN 978-0-85783-779-0.
^ Combarnous, Gaston (1973-01-01). Mamette de Salagou: 1900, 1914, 1930, au tournant de notre histoire dans un cadre provincial (in French). FeniXX. ISBN 978-2-307-26715-7.

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[1] "dicod'Òc - Recherche". locongres.org. Archived from the original on 2023-05-21. Retrieved 2023-05-19.

[2] Craig, Caroline (2019-06-27). Provence: Recipes from the French Mediterranean. Octopus. ISBN 978-0-85783-779-0.

[3] Combarnous, Gaston (1973-01-01). Mamette de Salagou: 1900, 1914, 1930, au tournant de notre histoire dans un cadre provincial (in French). FeniXX. ISBN 978-2-307-26715-7.

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