1Heat olive oil in a large pot or Dutch oven over medium heat. Add diced red onion and sauté until softened and translucent, about 5-7 minutes.

2Add minced garlic and grated fresh ginger. Cook for another 2 minutes until fragrant.

3Stir in ground cumin, coriander, and turmeric powder. Bloom the spices for 1 minute, stirring constantly, then add the saffron threads.

4Pour in diced tomatoes (undrained), rinsed and drained chickpeas, vegetable broth, and golden raisins. Bring to a simmer.

5Reduce heat to low, cover, and cook for 20-25 minutes, allowing flavors to meld and chickpeas to soften further.

6Stir in finely chopped preserved lemon peel. Season with salt and freshly ground black pepper to taste.

7Ladle the stew into serving bowls. Dollop each serving with a swirl of harissa paste and garnish generously with fresh cilantro and toasted slivered almonds.

8Serve hot, ideally with a side of fluffy couscous or crusty bread for dipping.