Bajane is a Provençal term for the midday meal. This dish incorporates two of my favorite (underrated) veggies – fennel and leeks. Seek out fresh thyme for this one – the flavor is unmatched to the dried variety.
1. 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.
2. To prepare chickpea mixture, heat 1 teaspoon oil in a Dutch oven or large skillet 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 (to taste) pepper, and spinach.
3. Serve chickpea mixture on top of quinoa. Sprinkle each serving with thyme.
Source: Cooking Light
Variations and Serving Suggestions
- Nix the quinoa and sub in couscous or rice (or forego completely and serve with slices of baguette)
- Replace chickpeas for cannellini beans
- Serve as a side dish to roast chicken
- Toss together quinoa and chick pea mixture and serve cold as a salad (picnic time, anyone?)
- Pair with a vibrant bone-dry white like pinot grigio, pinot blanc, dry rosé or sparkling wine