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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
•     one 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.
•     Harissau 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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