2 (about 15-ounce) cans chickpeas

1 cup olive oil

1 1/2 tablespoons harissa paste or sauce, plus more as needed

1/2 teaspoon kosher salt

3 sprigs fresh rosemary

4 ounces feta cheese

Crusty bread or cooked couscous, for serving (optional)

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

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. Pour 1 cup olive oil into a 9-by-13-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. 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. 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 or over cooked couscous, if desired.

Recipe notes: Leftovers can be stored in an airtight container in the refrigerator for up to three days.

(Sheela Prakash is a senior contributing food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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