• Put chickpea flour, water, herbes, cumin, Aleppo, salt, pepper, and oil into a blender and blend until smooth, about 15 seconds. Pour the contents into a Dutch oven and heat slowly over low to medium heat until hot, about 30 minutes, stirring often. Adjust seasoning to your taste.

Optional:

• For the leeks, slowly cook the washed leeks in olive oil over a low flame at a grandmotherly pace until they almost melt, about 30 minutes. Add to soup. For the chickpeas, open the can and add both the liquid and the chickpeas.

Serving:

• This lovely soup lends itself to creative garnishing. Everything from croutons fried in olive oil to small juliennes of Bayonne ham works well — experiment with what you like.

• Remove the thigh bone and set the chicken legs aside while you prepare the filling. In a medium saucepan over medium-high heat, heat the olive oil with the garlic and cook until the garlic starts turning amber-coloured, about 2 minutes. Add the leeks, onion, carrots, fennel, and celery.
• Preheat the oven to 400°F (200°C).
• Reduce the heat to low and simmer, stirring occasionally, until the vegetables are soft, about 8 minutes. Season with salt and pepper to taste, and toss with the herbs, breadcrumbs, and egg.
• Lay the chicken thighs out on a counter with the skin side facing downwards. Put about a pinky-sized filling where the thigh bone used to be and roll it up. Use a toothpick or skewer to help keep the stuffing inside.
• Butter a skillet and lay the chicken on top. Pour chicken stock around and roast for 45 minutes, or until the chicken is fully cooked. Let rest for 10 minutes before slicing.
• To serve, slice the chicken thigh into 4 pieces and leave the leg intact. Arrange on warmed plates with a spoonful of zucchini gratin.

• In a large, heavy skillet, heat the oil over medium heat. Cook the onions, stirring often, until soft, about 10 minutes. Put aside until assembling.

To make the béchamel:

• In a medium saucepan over medium heat, melt the butter until foamy. Add the flour and cook, stirring constantly, until the mixture is foamy, about 3 minutes. Gradually add the milk, stirring until smooth. Cook, stirring, until the sauce is thick, about 3 minutes. Stir in the nutmeg and salt and pepper to taste.

To make the gratin:

• Preheat the oven to 400°F (200°C).
• Butter a gratin dish. Put a ½ inch layer of sliced zucchini, followed by the béchamel and caramelized onions. Top with another ½ inch layer of zucchini slices. Sprinkle the cheese and dot with the butter.
• Bake the gratin for 30 minutes or until golden brown.

To make the Dough:

• In a food processor, pulse the almond flour, flour, salt, and baking powder together. Add the butter and pulse until the mixture looks like coarse cornmeal. With the motor running, add just enough ice water through the feed tube so that the dough forms into a loose ball. Gather the dough into a ball and cover it with plastic wrap. Let it rest for 1 full hour or overnight in the refrigerator.
• Preheat the oven to 400°F.

Prepare the Blueberries:

• In a large bowl mix the blueberries, cornstarch, lime, and sugar until thoroughly combined.

Assemble the Galette:

• On a floured work surface with a floured pin, roll the dough out to a 12-inch circle. Pile the blueberry mixture into the center 8 inches. Fold the edges of the dough over towards the center. Bake until the crust is golden brown, 15 to 20 minutes.
• Let it cool for 20 to 30 minutes.
• Serve with a scoop of vanilla bean ice cream or whipped cream.