Chickpea Bajane Recipe

Name: Chickpea Bajane
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
3
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.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Quinoa:, 2 teaspoons extra-virgin olive oil, 1 garlic clove, minced, 1 cup organic vegetable broth, and more.

Yes, Chickpea Bajane falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickpea Bajane

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions