chickpea Bajane

from cooking light. Bajane is a provencal (french) term for the midday meal. eric also made this and it was scrumptous! fantastic leftovers too.

Quinoa:
2 t olive oil
1 garlic clove, minced
1 c veg or chick broth
1 c water
1 c uncooked quinoa
1 1/2 t chopped fresh thyme
1/4 t salt

chickpea mixture:
2 t olive oil, divided
2 c thinly sliced leek (about 1 large)-had to sub onion since SLC is having leek crisis
4 garlic cloves, chopped
2 1/2 c sliced fennel bulb (about 1 large)
1 3/4 c sliced carrot
1/2 c white wine
1 c veg broth
4 t chopped fresh thyme, divided
1 can chickpeas, drained
1 T fresh lemon juice
1/4 t salt
1/4 t pepper
1 package baby spinach


1. to prepare quinoa heat 2 t oil in large saucepan over med high heat. add 1 garlic clove to pan, saute 1 minute. add 1 c broth and next 4 ingredients (through salt). cover, reduce heat and simmer 15 minutes or until liquid is absorbed and quinoa is tender.

2. to prepare chickpea mixture: heat 1 t oil in dutch oven over med high heat. add leek and 4 garlic cloves to pan. saute 5 minutes or until tender. add remaining 1 t oil and fennel bulb and carrot. saute 10 minutes or until veggies are golden. add wine; cook 3 minutes or until liquid almost evaporates. stir in 1 cup broth , 2 t thyme, and chickpeas. cook 1 minutes or until thoroughly heated. remove from heat. stir in lemon juice, salt, pepper, and spinach.

3. placed 2/3 c quinoa in each of 4 bowls. top each serving with 1 1/2 c chickpea mixture. sprinkle with rest of thyme.


so delicious, nutritious! a good vegetarian entree.