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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.

Jeanne Kelley
Recipe by Oxmoor House August 2011

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Credit: Oxmoor House

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Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

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  • 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.

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  • 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.

  • 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.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

357 calories; fat 7.8g; saturated fat 0.7g; mono fat 4.4g; poly fat 1.9g; protein 11.8g; carbohydrates 60.4g; fiber 11.3g; iron 5.9mg; sodium 728mg; calcium 168mg.
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