Combine dried chiles in small saucepan with enough water to cover.

Bring to boil, partially cover, then continue boiling until 75% of the water has evaporated and chiles are softened (30 minutes).

Cool chiles in water.

Toast the cumin and caraway seeds in a small pan over medium heat until fragrant (about 3 minutes).

Set aside to cool, then grind to a powder with a spice grinder or mortar and pestle.

Combine the olive oil and vinegar in a small bowl.

Puree the chiles and their cooking liquid in a food processor until smooth.

Add garlic, preserved lemon, and ground cumin mixture to puree.

With food processor running, slowly add the olive oil-vinegar in a steady stream until the puree has the consistency of a loose paste.

Season with salt.

Can be stored in the fridge for 1 week.

Toast the cumin and coriander seeds in a small pan over medium heat until fragrant (about 3 minutes).

Set aside to cool, then grind to a powder with a spice grinder or mortar and pestle.

In a food processor, combine the yogurt, ground cumin mixture, cilantro, and mint. Pulse until herbs are broken down and yogurt acquires a green tinge ( 5-10 seconds).

Add olive oil, vinegar, and lemon juice, then pulse to just combine.

Taste and season with salt.

As needed, stir in the water until the yogurt is thin enough to drizzle from a spoon (but still retains some thickness).

Use right away, as the lemon juice will break the yogurt (or stop before adding the lemon juice, store up to a week in the fridge, and just add some lemon juice when using).

In a large pot, cover the chickpeas with water, plus an extra 2 inches, and soak overnight.

Drain the chickpeas and rinse with cool water.

Add the onion, carrot, garlic, bay leaf, thyme, and a pinch of salt to the chickpeas in the pot, then cover with fresh water by 2 inches.

Bring to a boil over medium-high heat, then lower heat to a simmer and cook another 45 minutes until tender but not falling apart.

Discard the bay leaf, then allow the chickpeas to cool in their cooking liquid. Drain cooled chickpeas and set aside.

Toast the cumin, coriander, and fennel seeds in a small pan over medium heat until fragrant (about 3 minutes). Set aside to cool, then grind to a powder with a spice grinder or mortar and pestle.

In a clean soup pot over medium heat, warm the oil until hot. Add the onion, garlic, carrots, salt, and pepper. Cook until vegetables begin to soften and brown, about 10 minutes.

Add the powdered cumin mixture as well as the paprika, turmeric, thyme, and bay leaf, continue cooking until fragrant (another 3 minutes).

Stir in the tomato paste, stirring and scraping the bottom frequently to prevent burning, until fragrant and browned (about 5 minutes).

Add the dry white wine, bring to a boil and stir to scrap up any browned bits, until the wine is reduced by half (about 2-3 minutes).

Add the vegetable stock, discard the bay leaf, and return the stew to a simmer.

Turn off the heat and let the stew cool somewhat prior to blending.

Blend the soup base with 2 cups of the cooked/canned chickpeas until smooth.

Return the puree to the pot, turn the heat back to medium, and add the kale.

Cook until the kale is softened, about 5-10 minutes.

Add the remaining chickpeas and stir to combine.

Remove pot from heat and let the stew rest 20 minutes so the flavors have the opportunity to meld.

Just before serving, spike in the vinegar and adjust the salt to taste. Dollop with spiced yogurt and a drizzle of harissa.