Peel and cut the onion into quarters. Slice the onion quarters across the rings.
Cut the ½ fennel bulb again in half lengthwise, then across into slices. Slice the celery stalk. Mince the garlic.
Heat 2 Tbl. olive oil in a large (4 qt.) saucepan over medium-low heat.
Add all the vegetables and stir. Cook for about 10 minutes until veggies get soft, but not browned.
Add all the spices and stir to coat. Cook for a minute, stirring.
Add the water, stock and tomato paste. Turn the heat up and bring to a simmer. Simmer for 10 mins.
Drain and rinse the chickpeas. Add to the soup.
Simmer the soup on low for about 1 hour. Taste for salt and adjust to your liking.
Serve in wide shallow bowls and top with condiments:
Preserved Lemon-Harissa Sauce
1 Tbl. minced preserved lemon (or minced lemon zest)
2 Tbl. minced parsley
1 tsp. prepared harissa sauce (or 1 tsp. harissa powder mixed with 1 tsp.water and 1 tsp. olive oil)
1 Tbl. really good olive oil
Stir all together and place in a small bowl on the table to add as you wish.
Shredded Meat (optional)
1 cup of shredded beef, chicken, or lamb
Any leftovers from the day before are great. Make a small pile in the middle of the bowl of soup.