Site Navigation
Healthy doesn't have to be overwhelming.
Smart, daily habits are all you need.
b r x d

Chickpea Bajane

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.

Chickpea Bajane

Rating:
Share it!
By: Oxmoor House
Servings
4 servings

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

Instructions

Here are your instructions

  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 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. 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.

Recipe Notes

Share it!
Credit: My Recipes

Nutrition Information

  • Calories 357
  • Fat 7.8 g
  • Satfat 0.7 g
  • Monofat 4.4 g
  • Polyfat 1.9 g
  • Protein 11.8 g

Nutrition Information

  • Carbohydrate 60.4 g
  • Fiber 11.3 g
  • Cholesterol 0.0 mg
  • Iron 5.9 mg
  • Sodium 728 mg
  • Calcium 168 mg