Chickpea Bajane requires around 45 minutes from start to finish. One portion of this dish contains around 11g of protein, 7g of fat, and a total of 339 calories. This gluten free and vegan recipe serves 4. If you have leek, pepper, carrot, and a few other ingredients on hand, you can make it.
Heat 2 teaspoons oil in a large saucepan over medium-high heat.
Add 1 minced garlic clove to pan; saut 1 minute.
Add 1 cup broth, 1 cup water, quinoa, 1 1/2 teaspoons thyme, and 1/4 teaspoon salt. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender.
Remove from heat; fluff with a fork.
Heat 1 teaspoon oil in a Dutch oven over medium-high heat.
Add leek and 4 chopped garlic cloves to pan; saut 5 minutes or until tender.
Add remaining 1 teaspoon oil, fennel bulb, carrot, and fennel seeds; saut 10 minutes or until vegetables are golden.
Add wine; cook 3 minutes or until liquid almost evaporates. Stir in remaining 1 cup broth, 2 teaspoons thyme, and chickpeas; cook 1 minute or until thoroughly heated.
Remove from heat; stir in juice, remaining 1/4 teaspoon salt, pepper, and spinach.
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.