Preparation

Soak the chickpeas in cold water for at least 12 hours.

Rinse the chickpeas, place them in a medium saucepan with clean water, and bring to a boil. Reduce the heat and simmer, covered, until they are soft but still have a little bite, about 45 minutes. Remove from the heat, and let cool slightly.

Preheat the oven to 350°F. Place the beets in an ovenproof dish. Season with salt. Cover and bake until soft, about 1 hour. Remove from the oven. When cool enough to handle but still warm, use your thumbs to peel the skins away. Cut the beets into large chunks.

In a large saucepan, combine the beets, shallots, garlic, and 1 Tbs. oil. Cook and stir over medium heat until the shallots are translucent, 3 to 4 minutes. Add 3/4 cup water, and season with 1/2 tsp. salt and 1/4 tsp. pepper. Bring to a boil, reduce the heat, and cook, covered until the shallots and garlic are soft, about 10 minutes. Let cool slightly.

Transfer the beet mixture to a blender or a food processor. Add the lemon zest and juice, honey, 3 Tbs. oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Blend or process until smooth.

In a medium skillet, toast the cooked chickpeas in 1 Tbs. oil over medium heat until crispy and golden brown, 3 to 4 minutes. Sprinkle with the crushed cumin, and season to taste with salt.

Transfer the beet puree to a serving dish. Top with the toasted chickpeas and a generous dollop of yogurt. Garnish with the wood sorrel and drizzle with the remaining 1 Tbs. oil. Serve with bread.