INGREDIENTS
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2 pounds dry chickpeas
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Salted water for soaking
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12 cups filtered water
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Fine sea salt
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2 small onions, peeled and left whole
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12 to 15 peppercorns, tied in a small piece of cheesecloth or placed in a teaball
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2 fresh bay leaves, twisted along their spines to crack them slightly
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1 tablespoon cumin seeds
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1 to 1/2 teaspoons coriander seeds
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1 chile Japones (dry hot chile)
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5 to 6 fat cloves garlic, smashed and minced
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1 pinch fine sea salt
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8 scallions, whites and about 3 inches of light green, finely sliced
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4 to 5 tablespoons olive oil
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3 lemons
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Sliced sun-dried tomatoes, for garnish (I use Trader Joe's packages because they are moist, but you could use oil-packed, drained)
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Harissa, for garnish
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Rinsed salt-packed or vinegar-packed capers, for garnish
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Moroccan-style preserved lemon wedges, diced, with or without pulp, for garnish
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Fresh lemon wedges, for garnish
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Baguettes for serving