How to Make It
In a large skillet, toast the cumin, fennel and coriander seeds over moderate heat, stirring, until fragrant, about 2 minutes. Transfer to a mortar and let cool slightly, then finely grind.
In the same skillet, heat 1/4 cup of the olive oil until shimmering. Add the shallots and cook over moderately high heat, stirring, until softened, about 1 minute. Add the preserved lemon and the ground spices and cook, stirring, until fragrant, about 2 minutes. Stir in the chickpeas and the remaining 1/4 cup of olive oil and cook until the chickpeas are heated through, about 5 minutes.
Stir in the parsley, cilantro and lemon juice and season with salt and pepper. Transfer the chickpeas to a bowl and serve warm.
Moroccan preserved lemons are made by macerating whole lemons in lemon juice and salt until very soft. The lemon pulp is usually discarded and only the peel is used. They're available at specialty food shops and at kalustyans.com.