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


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, 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.

meal or course
dinner, lunch, side, vegetable dish