Harissa Olive Oil-Braised Chickpeas and Fennel

🥘 Ingredients

• fennel fronds 2 Tbsp
• fennel bulb 1 medium
• garlic 4 clove
• lemon 1 medium
• chickpeas 2 can
• olive oil 1 cup
• harissa paste 1 ½ Tbsp
• kosher salt ½ tsp
• fresh rosemary 3 sprigs
• feta cheese 4 oz
• crusty bread
• cooked couscous

1. 1

   Arrange a rack in the middle of the oven and heat the oven to 325°F.
2. 2

   Coarsely chop 2 tablespoons fennel fronds and reserve. Trim the top and bottom of 1 medium fennel bulb . Quarter, core, and thinly slice. Smash 4 garlic cloves. Halve 1 medium lemon . Thinly slice half the lemon and remove the seeds from the slices; reserve the remaining half. Drain and rinse 2 cans chickpeas .
3. 3

   Pour 1 cup olive oil into a 9x13-inch or other 3-quart baking dish . Add 1 1/2 tablespoons harissa paste and 1/2 teaspoon kosher salt ; stir to combine. Add the chickpeas, fennel, garlic, lemon slices, and 3 fresh rosemary sprigs. Toss gently to coat everything in the harissa olive oil and arrange into an even layer.
4. 4

   Cover tightly with aluminum foil . Bake, stirring halfway through, until the chickpeas are soft but not falling apart, and the mixture is bubbling, about 1 hour total.
5. 5

   Uncover and squeeze the juice from the reserved lemon half over the chickpeas and stir to combine. Let cool for 5 minutes . Taste and if you like things spicier, stir in a bit more harissa as desired. Crumble 4 ounces feta cheese over the top, sprinkle with reserved fennel fronds, and serve with crusty bread over cooked couscous , if desired.