- 2 tablespoons grapeseed or avocado oil
- 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
1. 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.
2. 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.
3. Divide cooked couscous among 4 shallow bowls, if desired. Top with vegetables and sprinkle with parsley.