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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Bajane is a Provençal term for the midday meal. Chickpeas are a staple in Provence, where they are often stewed and served with pasta and vegetables. In this version, chickpeas, leeks, carrots, fennel, and spinach are served atop protein-rich quinoa. Ingredients:
4 teaspoons extra-virgin olive oil, divided |
1 garlic clove, minced |
2 cups organic vegetable broth, divided |
1 cup water |
1 cup uncooked quinoa |
5 1/2 teaspoons chopped fresh thyme, divided |
1/2 teaspoon salt, divided |
2 cups thinly sliced leek (about 1 large) |
4 garlic cloves, chopped |
2 1/2 cups sliced fennel bulb (about 1 large) |
1 3/4 cups (1/4-inch-thick) slices carrot (about 3/4 pound) |
1/2 teaspoon fennel seeds |
1/2 cup white wine |
1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained |
1 tablespoon fresh lemon juice |
1/4 teaspoon freshly ground black pepper |
1 (6-ounce) package fresh baby spinach |
Directions:
1. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add 1 minced garlic clove to pan; sauté 1 minute. Add 1 cup broth, 1 cup water, quinoa, 1 1/2 teaspoons thyme, and 1/4 teaspoon salt. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; fluff with a fork.
2. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add leek and 4 chopped garlic cloves to pan; sauté 5 minutes or until tender. Add remaining 1 teaspoon oil, fennel bulb, carrot, and fennel seeds; sauté 10 minutes or until vegetables are golden. Add wine; cook 3 minutes or until liquid almost evaporates. Stir in remaining 1 cup broth, 2 teaspoons thyme, and chickpeas; cook 1 minute or until thoroughly heated. Remove from heat; stir in juice, remaining 1/4 teaspoon salt, pepper, and spinach.
3. Place about 2/3 cup quinoa in each of 4 bowls; top each serving with about 1 1/2 cups chickpea mixture. Sprinkle each serving with 1/2 teaspoon thyme.
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