A rustic vegetarian stew rich with flavor, texture, and nutrition.

1 pound dried chickpeas

2 tablespoons extra virgin olive oil

1 medium onion, chopped

2 leeks, sliced, white and light green parts only

4 garlic cloves

1 teaspoon ground coriander

1 teaspoons ground caraway

2 - 3 tablespoons harissa, or to taste, plus extra for serving

2 tablespoons tomato paste

2 fennel bulbs, including fronds

2 bunches of swiss chard

1 bunch of parsley

kosher or sea salt to taste

1 recipe Oven Baked Brown Rice

Soak the chickpeas overnight with enough water to come up about 3 inches over the top of the beans.
The next day, drain and rinse the chickpeas, cover with 8 cups of water, and bring to a boil. Reduce the heat and simmer for an hour.
Heat the olive oil in a large 6-quart dutch oven. Add the onion and leeks and cook until tender, about 5 minutes.
Add the garlic, coriander, and caraway. Stir until fragrant. Add the harissa and tomato paste and stir.
Add the chickpeas with their cooking water; stir to combine. Cover and simmer for another 30 - 60 minutes, until chickpeas are very tender.
Prepare the fennel by cutting each bulb in half and removing the core. Slice from top to bottom. Cut off the fronds. Discard the stems.
Remove the stems from the chard and cut into pieces.
Chop the parsley.
Add the fennel, fennel fronds, and swiss chard. Stir to combine. Don't worry if there seems like an overwhelming amount of greens. They'll cook down. Simmer until fennel and chard are tender.
Season to taste with salt. Stir in the parsley.
Serve over Oven Baked Brown Rice.