Chickpea Bajane

Photo: Oxmoor House

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.

Yield: 4 servings
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 357
  • Fat: 7.8g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 1.9g
  • Protein: 11.8g
  • Carbohydrate: 60.4g
  • Fiber: 11.3g
  • Cholesterol: 0.0mg
  • Iron: 5.9mg
  • Sodium: 728mg
  • Calcium: 168mg

Ingredients

  • 4 teaspoons extra-virgin olive oil, divided
  • 1 garlic clove, minced
  • 2 cups organic vegetable broth, divided {Check for Gluten}
  • 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

Preparation

  1. 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. 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. 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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