Spiced Chickpeas and Haricots Verts on Grilled Bread

1 cup dried chickpeas

Water

1 bay leaf

¼ cup olive oil

1½ to 2 teaspoons sea salt, plus more as needed

½ teaspoon caraway seed

1 teaspoon cumin seed

2 teaspoons coriander seed

½ to 1 teaspoon crushed red pepper flakes

1 large spring onion, greens attached, bulb and greens thinly sliced, separated (may substitute 1 medium yellow onion, thinly sliced, or 4 scallions, white and green parts, thinly sliced)

2 large or 4 small stalks green garlic, thinly sliced (may substitute 2 large cloves garlic, minced)

1½ teaspoons tomato paste

Four thick slices stale bread (2 or 3 ounces each; see headnote)

½ pound haricots verts (thin French green beans), cut on the diagonal into 1-inch lengths (may substitute regular green beans)

¼ cup coarsely chopped flat-leaf parsley

For optional garnish

½ preserved lemon, diced or thinly sliced

Homemade or store-bought harissa

Extra-virgin olive oil

Place the dried chickpeas in a bowl; cover with water by an inch or two. Let them soak overnight at room temperature. Drain.

Place the soaked, drained chickpeas in a medium pot; cover with water by 2 or 3 inches. Add the bay leaf, 1 tablespoon of the oil and a pinch of salt. Bring to barely a boil over medium-high heat, then reduce the heat to medium, partially cover and cook for 45 minutes or until the chickpeas are just tender. Remove from the heat, close the lid and let rest for 30 minutes. Drain, reserving at least 3 cups of the cooking liquid. Discard the bay leaf.

Toast the caraway, cumin and coriander seeds in a small, dry skillet over medium heat until fragrant, 2 to 3 minutes, shaking the pan to avoid scorching. Transfer to a small bowl to cool, then grind to a coarse powder in a mortar and pestle or a dedicated spice grinder. Transfer to a small bowl, along with the crushed red pepper flakes.

Heat 2 tablespoons of the oil in a large, heavy saucepan or Dutch oven over medium-low heat for 1 to 2 minutes. Add the onion whites and the green garlic; cook for 3 to 4 minutes, just until translucent. Add the toasted spice blend; stir for 1 minute, then add the tomato paste, stirring for 1 minute. Add the 3 cups of chickpea cooking liquid and the remaining salt as needed; increase the heat to medium. Once the mixture begins to bubble at the edges, partially cover and cook for 10 minutes.

Meanwhile, position an oven rack 4 to 6 inches from the broiler element; preheat the broiler. (Or prepare a grill for direct heat.) Brush the bread slices with the remaining tablespoon of oil, arrange them on a baking sheet and broil for about 3 minutes on each side, just until lightly charred and golden. Place one slice in each serving bowl.

Add the drained, cooked chickpeas and the haricots verts to the broth mixture in the saucepan or Dutch oven; cook for 5 minutes or just until the haricots verts are tender. Stir in the parsley and cook for 1 minute.

When ready to serve, ladle the chickpeas, haricots verts and their broth over the bread in each bowl, making sure to thoroughly sauce the bread.

Serve right away, with preserved lemon, harissa and/or a drizzle of extra-virgin olive oil, if desired.

Serves 4

Per serving: 450 calories, 16 g protein, 61 g carbohydrates, 14 g fat, 2 g saturated fat, 0 mg cholesterol, 1,110 mg sodium, 12 g dietary fiber, 3 g sugar