Lablabi (Middle Eastern Spicy Chickpea Stew)

INGREDIENTS

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