Chickpea Bajane

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 ½ teaspoons chopped fresh thyme, divided
½ teaspoon salt, divided
2 cups thinly sliced leek (about 1 large)
4 garlic cloves, chopped
2 ½ cups sliced fennel bulb (about 1 large)
1 ¾ cups (1/4-inch-thick) slices carrot (about 3/4 pound)
½ teaspoon fennel seeds
½ cup white wine
1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
1 tablespoon fresh lemon juice
¼ teaspoon freshly ground black pepper
1 (6-ounce or about 4 cups) package fresh baby spinach

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.

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, 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.

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.