Chickpea, Bread, And Leek Soup With Harissa And Yogurt

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4 large leeks (about 2 1/2 pounds)

2 tablespoons olive oil

4 teaspoons ground cumin

4 garlic cloves, minced

6 cups fat-free, less-sodium chicken broth

1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained

2 tablespoons chopped fresh flat-leaf parsley

4 1/2 cups cubed day-old bread (about 6 ounces)

3/4 cup plain low-fat yogurt

6 teaspoons harissa

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