Heat 1 tablespoon extra virgin olive oil in a large pot over medium heat. Once hot, add the beef and season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Cook for 15 minutes, breaking it up as it browns, until cooked through. Transfer to a bowl.

Add the mushrooms to the pot and cook over medium heat for 8 to 10 minutes. Turn occasionally and allow them to release their water. Once the water evaporates and the mushrooms begin to brown around the edges, add a pinch of salt.

Add 1 tablespoon extra virgin olive oil to the mushrooms and cook for 1 to 2 minutes until they brown completely.

Add the diced onion and fennel to the mushrooms. Sauté for 5 to 6 minutes, turning often, until they soften. Season lightly with salt and pepper.

Add the minced garlic, harissa powder, and paprika to the pot. Stir to coat the vegetables and cook for 1 minute until fragrant. Return the beef to the pot and add the rice. Toast for 1 minute.

Add the chickpeas, whole-peeled tomatoes, and 4 cups of beef stock. Turn the heat to high and bring to a boil. Reduce the heat to low, cover, and simmer for 30 to 40 minutes until the rice is tender. Taste and adjust the seasonings to your preference. Break the tomatoes up as they simmer.

Remove the lid from the pot and add the lemon juice. Simmer for 5 minutes. Turn off the heat and let stand for 5 to 10 minutes before serving.

Spoon the beef and rice into bowls and serve with reserved fennel fronds. Finish with a drizzle of extra virgin olive oil and a sprinkle of paprika if desired. Enjoy!