INGREDIENTS
1
Bay leaf
1
Carrot, small
1
Celery, rib
2 cups
Chickpeas, dried
1
Fennel, small bulb
1/2 cup
Flat-leaf parsley
5
Garlic cloves
1
Onion, small
1
Preserved lemon-pulp discarded and peel
3
Thyme, sprigs
2 tbsp
Lemon juice, fresh
1
Kosher salt and freshly ground pepper
1/2 cup
Olive oil, extra-virgin