Tunisian Chickpea Soup 1 1/2 c chickpeas,Dried- washed and picked over bay leaves 1 T cumin seeds 2 T olive oil 1 c onions,coarsely chopped 4 cloves garlic 1 t harissa 1 t salt 2 T white wine vinegar 3 1/2 c medium-stale pita,torn (or other flatbread) 1/4 c caperberries-soaked rinsed and,Drained --reserve a couple whole for garnish 2 t parsley,finely chopped extra virgin olive oil,for drizzling 8 lemon wedges Soak the chickpeas overnight in about 6 cups of water. Drain and transfer to an ovenp