Provençal-Style Braised Fennel and Chickpea Ragout with Toasted Pecans

Soak chickpeas overnight and boil until tender, about 45 minutes; drain.

While chickpeas cook, steam the white rice until fluffy.

Slice the fennel bulb into thin wedges, discarding tough stalks. Mince the shallots finely.

In a heavy-bottomed pan, sauté the shallots until translucent and fragrant. Add the fennel wedges and brown lightly over medium heat.

Stir in the harissa paste, blooming it for 1 minute until the oil takes on a deep red hue.

Add the cooked chickpeas and a splash of water, covering the pan to braise for 10 minutes until the fennel is fork-tender.

Deglaze the pan with the fruit vinegar, scraping up any caramelized bits.

Serve the braised mixture over a bed of warm white rice.

Top with toasted, crushed pecans for texture and serve immediately.