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.
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
How to Make It
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.
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.
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.
Don't know what I'm missing here - there was nothing offensive about this recipe, but both my husband and I found it kind of meh. I wasn't even interested enough to try to tweak the recipe for next time. I'd skip it.
I was impressed by this recipe. Reducing the fennel and leeks adds a nice sweetness and takes away much of the anise flavor from the fennel. This is great for people who are sensitive to that flavor, such as my wife who didn't realize it was in there until I told her. The acid from the wine and lemon juice really brightens the dish. A friend commented on the texture of the last minute spinach addition as being a perfect contrast to the other elements.
As a side note, I will never cook quinoa in plain water again. This was delicious.
Delicious combination of flavors! I strongly suggest doing all of your chopping/slicing/prep before starting this recipe. I also recommend bringing quinoa to a boil before simmering. The serving size is very generous. My husband and I were full and both thoroughly enjoyed this delicious meal!