Lemony Chickpea Bruschetta

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2 cups dried chickpeas, soaked in cold water overnight and drained

1 small carrot

1 celery rib

1 small onion, halved

1 small fennel bulb, halved

5 garlic cloves

3 thyme sprigs

1 bay leaf

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

1/2 cup chopped flat-leaf parsley

1 preserved lemon—pulp discarded and peel finely chopped

2 tablespoons fresh lemon juice

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