Provencal Chickpea Bajane
 
 
A Provencal stew filled with the hearty flavors of carrots, fennel, leeks, chickpeas, and thyme.
Yield: 4 servings
Ingredients
For the quinoa
  • 2 teaspoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 1 cup vegetable broth
  • 1 cup water
  • 1 cup uncooked quinoa
  • 1½ teaspoons chopped fresh thyme
For the stew
  • 2 teaspoons extra-virgin olive oil, divided
  • 1 leek, thinly sliced
  • 4 garlic cloves, chopped
  • 1 large fennel bulb, thinly sliced
  • ¾ lb carrots, thinly sliced
  • ½ cup white wine
  • 1 cup vegetable broth
  • 4 teaspoons chopped fresh thyme, divided
  • 1 cup dried chickpeas, soaked overnight and boiled until tender
  • 1 tablespoon fresh lemon juice
  • salt and black pepper, to taste
  • 5 oz baby spinach
Instructions
  1. For the quinoa, heat 2 teaspoons oil in a large saucepan over medium-high heat. Add 1 garlic clove to pan and saute until fragrant, about 30 seconds. Add broth, water, quinoa, and thyme. Bring to a boil and then cover and simmer for 15 minutes. Remove from heat.
  2. For the stew, heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add leek and garlic to the pan. Sauté for 5 minutes or until tender. Add the remaining 1 teaspoon oil, fennel bulb, and carrots to the pan. Sauté for 10 minutes or until vegetables are golden. Add the wine and cook until evaporated. Stir in the broth, half of the thyme, and the chickpeas. Cook until heated through. Remove from the heat. Stir in the lemon juice, spinach, and salt and black pepper to taste.
  3. Divide the quinoa among four bowls and top with the stew. Sprinkle with fresh thyme.
Notes
Adapted from Cooking Light
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/09/provencal-chickpea-bajane.html