First, soak the chickpeas. In a large bowl, combine 2 quarts water, the chickpeas and 1 tablespoon salt. Let soak at room temperature for at least 12 hours or up to 24 hours. Drain the chickpeas and set aside.

In a large Dutch oven, heat 2 tablespoons of the oil until shimmering. Add the onion and cook, stirring occasionally, until lightly golden, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

Add the tomato paste and cook, stirring, until it browns, about 2 minutes. Stir in the cumin and harissa, then cook until fragrant, about 1 minute. Add the chickpeas and broth, then bring to a boil over high. Reduce to medium and simmer, uncovered, until the chickpeas are tender, stirring occasionally, about 1 hour.

Meanwhile, in a 12-inch nonstick skillet over medium, combine the bread, the remaining 3 tablespoons oil and ½ teaspoon salt.

Cook, stirring occasionally, until the bread is crisp and light golden brown, 4 to 6 minutes. Remove from the heat and let the croutons cool in pan, then transfer to a bowl.

When the chickpeas are tender, remove the pot from the heat and stir in the lemon juice. Taste and season with salt and pepper.

To serve, place 2 to 3 tablespoons of croutons in each serving bowl. Ladle chickpeas and broth around them, then drizzle with oil.

Garnish to taste with harissa and cumin, then top each portion with 2 soft-cooked egg halves and 1 tablespoon each capers, olives, parsley and cilantro. Serve with lemon wedges.