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🍲 Harissa Olive Oil-Braised Chickpeas & Fennel

Harissa Olive Oil-Braised Chickpeas and Fennel

🍽 Serves ⏲ Total Time
4 to 6 65 minutes

🧂 Ingredients

  • 🥫 2 cans chickpeas
  • 🍚 some cooked couscous
  • 🍞 some crusty bread
  • 🧄 1 medium fennel bulb
  • 🌿 2 Tbsps fennel fronds
  • 🧀 4 ozs feta cheese
  • 🌱 3 sprigs fresh rosemary
  • 🧄 4 cloves garlic
  • 🍅 1.5 Tbsps harissa paste
  • 🧂 0.5 tsp kosher salt
  • 🍋 1 medium lemon
  • 🫒 1 cup olive oil

🍳 Cookware

  • 🥘 3-quart baking dish
  • 🌯 aluminum foil

📝 Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.

🔗 Sources

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