For the stew:
1 pound chickpeas, washed, picked over and soaked in 2 quarts water for six hours or overnight
2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 large garlic cloves, green shoots removed, minced
1 tablespoon cumin seeds, lightly toasted and ground
2 tablespoons harissa (or if harissa is not available, 1/2 teaspoon cayenne pepper — more to taste)
Salt to taste
2 tablespoons freshly squeezed lemon juice (more to taste)
For the garnishes, choice of:
Lemon wedges or preserved lemon wedges
Coarse sea salt or kosher salt
Harissa
Chopped fresh tomatoes
Diced green and red bell peppers
Chopped hard-boiled eggs
Rinsed capers
Ground lightly toasted cumin
Finely chopped flat-leaf parsley
Finely chopped cilantro
Croutons
Thinly sliced scallions, both white and green parts
Extra virgin olive oil