1-First, place the canned chickpeas with their liquid in a saucepan, cover with water by about 1 inch, bring to a boil, and then simmer for approximately 30 minutes until tender.

2-Next, tear the bread into bite-sized pieces, drizzle with extra virgin olive oil, and broil until golden brown for a crispy base.

3-In a skillet, sauté the finely chopped yellow onion, minced garlic cloves, and spices 1 teaspoon cumin, 1/2 teaspoon coriander, and 1/2 teaspoon paprika in olive oil until translucent and fragrant, which takes about 5 minutes.

4-Combine the sautéed mixture with the cooked chickpeas, then stir in 1 tablespoon harissa paste, kosher salt to taste, juice of 1 lemon, 1/2 cup roughly chopped parsley, and additional olive oil.

5-Adjust seasoning as needed, and let the flavors meld for a few minutes over low heat.

6-Finally, serve by placing the toasted bread in bowls, ladling the chickpea stew on top, and garnishing with more harissa paste, parsley, the 2 green onions, and lemon slices.