Step 1

Heat an extra-large nonstick skillet over medium-high. Add mushrooms; cook 4 to 5 minutes, stirring occasionally, until mushrooms are lightly browned. Remove from heat.

Step 2

In a 5- to 6-quart Dutch oven cook onion, celery, fennel, and garlic over medium 5 minutes, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add wine; cook 4 minutes or until wine has evaporated. Add the remaining broth, the cherry tomatoes, and seafood seasoning. Bring to boiling; reduce heat. Cook, uncovered, over medium 5 minutes or until tomatoes are starting to break down. Add chickpeas, undrained fire-roasted tomatoes, thyme, bay leaf, and browned mushrooms. Bring to boiling; reduce heat to medium- low. Simmer, uncovered, 20 minutes to blend flavors.

Step 3

Remove bay leaf. Stir in lemon juice. Season with pepper. Serve with toasted baguette slices and lemon wedges. Garnish with celery leaves and/or fennel fronds.