Set your oven grill (broiler) to high. Tear the bread into large chunks and place it on a baking tray. Drizzle with 2 tablespoons olive oil and then toss it to coat. Place the tray under the grill for 2-3 minutes or until the bread is golden and begins to slightly char. Keep an eye on it so it doesn’t burn.

Meanwhile, heat the remaining olive oil in a large pan and saute the onion and garlic for 7-8 minutes over medium heat. You want it to get soft and slightly caramelized.

Stir in the ground cumin, ground coriander, smoked chili flakes and salt then continue to cook for another minute.

Once the chickpeas are tender in your pot, add the onion mixture to the pot. Add the harissa paste too and stir well to combine.

Simmer for another minute, then turn off the heat and stir in the lemon juice and parsley. Taste and adjust the seasoning with more salt and freshly ground black pepper as needed.

Place 2-3 pieces of the toasted bread to the bottom of a bowl and ladle the stew on top. Serve hot, with some extra harissa, lemon juice or a drizzle of olive oil.