1 large fennel bulb (about 1 lb.), quartered, cored, and thinly sliced (about 3 cups)
3 medium carrots (about 3 oz. each), halved lengthwise and cut diagonally into 1/4-inch-thick slices (about 2 cups)
2 large shallots (about 3.5 oz. each), thinly sliced (about 1 cup)
3/4 teaspoon kosher salt
1 15-oz. can chickpeas, drained and rinsed
2 medium cloves garlic, thinly sliced (about 2 tsp.)
1 tablespoon harissa
2 teaspoons chopped fresh oregano
1/4 cup dry white wine
1 cup low-sodium vegetable or chicken broth
1 tablespoon fresh lemon juice
1/4 teaspoon black pepper Cooked couscous, rice, or other grain, optional
Chopped fresh parsley, for serving
Calories per serving 218
Fat per serving 8g
Saturated fat per serving 1g
Cholesterol per serving 0mg
Fiber per serving 9g
Protein per serving 6g
Carbohydrates per serving 31g
Sodium per serving 681mg
Iron per serving 2mg
Calcium per serving 111mg
How to Make It
Heat oil in a large, deep skillet over medium heat. Add fennel, carrots, and shallots and sprinkle with 1/2 teaspoon of the salt. Cook, stirring occasionally, until vegetables begin to caramelize, 5 to 8 minutes. Add chickpeas and garlic; cook, stirring occasionally, for 1 minute. Stir in harissa and oregano; cook, stirring occasionally, for 1 minute.
Add wine and stir to loosen any browned bits from bottom of skillet. Cook, stirring constantly, until wine has almost evaporated, 30 seconds to 1 minute. Stir in broth and bring to a boil. Reduce heat to low and simmer until carrots are tender and most of the liquid has evaporated, about 15 minutes. Stir in lemon juice; cook for 1 minute. Sprinkle with pepper and remaining 1/4 teaspoon salt.
Divide cooked couscous among 4 shallow bowls, if desired. Top with vegetables and sprinkle with parsley.
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