Chickpea Bajane

Name: Chickpea Bajane
Ingredients: Quinoa:; 2 teaspoons extra-virgin olive oil; 1 garlic clove, minced; 1 cup organic vegetable broth; 1 cup water; 1 cup uncooked quinoa; 1 1/2 teaspoons chopped fresh thyme; 1/4 teaspoon salt; Chickpea mixture:; 2 teaspoons extra-virgin olive oil, 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 $; Chickpea Mixture:; 1 cup organic vegetable broth; 4 teaspoons chopped fresh thyme, divided; 1 (14 1/2-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained; 1 tablespoon fresh lemon juice; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 (5-ounce) package baby spinach

24 ingredients

1 steps

Ingredients

Quinoa:
2 teaspoons extra-virgin olive oil
1 garlic clove, minced
1 cup organic vegetable broth
1 cup water
1 cup uncooked quinoa
1 1/2 teaspoons chopped fresh thyme
1/4 teaspoon salt
Chickpea mixture:
2 teaspoons extra-virgin olive oil, 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 $
Chickpea Mixture:
1 cup organic vegetable broth
4 teaspoons chopped fresh thyme, divided
1 (14 1/2-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (5-ounce) package baby spinach

Directions

1

{"0":"1. To prepare quinoa, heat 2 teaspoons oil in a large saucepan over medium-high heat. Add 1 garlic clove to pan; saute 1 minute. Add 1 cup broth and next 4 ingredients (through 1\/4 teaspoon salt); cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender.","2":"2. To prepare chickpea mixture, heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add leek and 4 garlic cloves to pan; saute 5 minutes or until tender. Add remaining 1 teaspoon oil, fennel bulb, carrot, and fennel seeds; saute 10 minutes or until vegetables are golden. Add wine; cook 3 minutes or until liquid almost evaporates. Stir in 1 cup broth, 2 teaspoons thyme, and chickpeas; cook 1 minute or until thoroughly heated. Remove from heat; stir in juice, 1\/4 teaspoon salt, pepper, and spinach.","4":"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."}