Roasted young garlic or leeks with almond harissa and preserved lemon

My version of the Catalan calçots with romesco sauce! 

6 Turkish young garlic or 6 beautiful thin leeks

100 g white almonds 

frying oil

2 bell peppers

2 Spanish red peppers

½ tsp of cumin seeds

½ tsp of coriander seeds

½ tsp of caraway seeds 

1/4 clove of garlic

1/4 preserved lemon

Preheat the oven at 200°C. Roast the bell peppers and red pepper until charred and soft. Put the the garlic or leeks in an oven tray, sprinkle with some olive oil and coarse salt and roast them golden and soft in 15 min.  Fry the almonds in some oil until golden. Leave to cool. Peel of the skin of the peppers and discard. Puree in a foodprocessor with the spices and garlic. Discard the flesh of the preserved lemon and chop up the skin coarsely, add to the peppers and mix to a fine harissa, bring to taste with some salt. Add the almonds and mix fine but not to fine, you want a bit of structure. Drizzle the almond harissa generously over the charred soft leeks or young garlic. Eat with rustic bread and with your hands.