Chickpea Bajine

I love when I find an ingredient that I haven’t cooked before – it doesn’t happen all that often, so I get very excited.  My husband had been talking about quinoa a lot lately – he recently had it at a restaurant and told me how delicious it was.  I had also eaten it at restaurants before, but oddly enough, had never made it at home.

I was at Trader Joes the other week, and noticed a box of quinoa on the shelf – even though I had no idea what I was going to do with it, I decided it was time to try it out.  Luckily on the way home I remembered this recipe I saw in Cooking Light  that definitely looked intriguing.  Basically, anything with fennel in it looks intriguing to me…so I found the recipe, and gave it a try.  We loved it – the quinoa was nice and nutty, and the chickpeas added a different texture to the grainy quinoa – and then came the fennel with the fresh lemon juice – what a wonderful combination.  Oh – and did I happen to mention how ridiculously healthy this dish is?  Good thing I had some Sour Cream Pound Cake with Lavender Peaches left to balance out the meal…

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
  • 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

Preparation

To prepare quinoa, heat 2 teaspoons oil in a large saucepan over medium-high heat. Add 1 garlic clove to pan; sauté 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.

To prepare chickpea mixture, heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add leek and 4 garlic cloves to pan; sauté 5 minutes or until tender. Add remaining 1 teaspoon oil, fennel bulb, carrot, and fennel seeds; sauté 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.

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.

Serves 4-6

For a printer-friendly version of this recipe, please click here: ChickPea Bajine

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4 thoughts on “Chickpea Bajine

  1. I love Quinoa! So healthy and full of protein, too! I’ll have to try this recipe, because I’m at a loss for things to do with just plain old quinoa…

  2. Looks delicious. I was just checking out your lastest posts..Always a fun procrastination technique. I had to comment on this one because, if Rich is eating quinoa, you need to grab some Village Harvest. Its pre-cooked and frozen (so he can make it himself:)). ooxx

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