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## :salt: Ingredients
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- 2 cans chickpeas
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- some cooked couscous
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- some crusty bread
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- 1 medium fennel bulb
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- 2 Tbsps fennel fronds
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- 4 ozs feta cheese
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- 3 sprigs fresh rosemary
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- 4 cloves garlic
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- 1.5 Tbsps harissa paste
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- 0.5 tsp kosher salt
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- 1 medium lemon
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- 1 cup olive oil
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- :canned_food: 2 cans chickpeas
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- :rice: some cooked couscous
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- :bread: some crusty bread
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- :garlic: 1 medium fennel bulb
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- :herb: 2 Tbsps fennel fronds
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- :cheese: 4 ozs feta cheese
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- :seedling: 3 sprigs fresh rosemary
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- :garlic: 4 cloves garlic
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- :tomato: 1.5 Tbsps harissa paste
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- :salt: 0.5 tsp kosher salt
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- :lemon: 1 medium lemon
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- :olive: 1 cup olive oil
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## :cooking: Cookware
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- 3-quart baking dish
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- aluminum foil
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- :shallow_pan_of_food: 3-quart baking dish
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- :burrito: aluminum foil
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## :pencil: Instructions
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