Chickpea Bajane

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Chickpea BajaneRecipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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.
4 servings


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2 teaspoons extra-virgin olive oil
1 garlic clove, minced
1 cup organic vegetable broth
1 cup water
1 cup uncooked quinoa
1 1/2 teaspoons chopped fresh thyme
1/4 teaspoon salt
Chickpea mixture:
2 teaspoons extra-virgin olive oil, 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 cup organic vegetable broth
4 teaspoons chopped fresh thyme, divided
1 (14 1/2-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (5-ounce) package baby spinach


1. To prepare quinoa, heat 2 teaspoons oil in a large saucepan over medium-high heat. Add 1 garlic clove to pan; sauté 1 minute. Add 1 cup broth and next 4 ingredients (through 1/4 teaspoon salt); cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender.

2. To prepare chickpea mixture, heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add leek and 4 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 1 cup broth, 2 teaspoons thyme, and chickpeas; cook 1 minute or until thoroughly heated. Remove from heat; stir in juice, 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.

Created date

June 2010

Nutritional Information

Calories 357
Fat 7.8 g
Satfat 0.7 g
Monofat 4.4 g
Polyfat 1.9 g
Protein 11.8 g
Carbohydrate 60.4 g
Fiber 11.3 g
Cholesterol 0.0 mg
Iron 5.9 mg
Sodium 728 mg
Calcium 168 mg