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
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.