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Ingredients

• 1 1/2 c. Chickpeas, dry picked over and rinsed, soaked overnight, in ample water to cover, or possibly speed-soaked
• 6 c. Vegetable stock, (p. 68 of book) Or possibly garlic-parsley stock (p. 71 of book)
• 2 c. Onions, coarsely minced
• 1 Tbsp. Extra virgin olive oil
• 1 1/2 tsp Caraway seed, grnd
•     Salt, to taste
• 1 x 1-inch wedge of a fresh peasant loaf, crust removed torn into 4 to 6 pcs
• 1/4 tsp Grnd cumin, freshly grnd
• 1/2 Tbsp. Extra virgin olive oil, fruity
• 1 Tbsp. Minced pitted black olives, up to 2 Tbsp.
• 1 tsp Capers, liquid removed
•     Up to 2 tsp. Harissa , to taste Or possibly warm sauce, to taste

Description

1. To Prepare The Soup, Rinse And Drain The Chickpeas. Place The Chickpeas, Stock, Onions, Oil, And Caraway In The Cooker. 2. Lock The Lid In Place. Over High Heat, Bring To High…

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