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Ingredients

• 4 teaspoons extra-virgin olive oil, divided
• 1 garlic clove, minced
• 2 cups organic vegetable broth, divided {Check for Gluten}
• 1 cup water
• 1 cup uncooked quinoa
• 5 1/2 teaspoons chopped fresh thyme, divided
• 1/2 teaspoon salt, 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 (15-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• 1 (6-ounce) package fresh baby spinach

Description

Bajane Is A Provençal Term For The Midday Meal. Chickpeas Are A Staple In Provence, Where They Are Often Stewed And Served With Pasta And Vegetables. In This Version, Chickpeas, Leeks, Carrots, Fennel, And Spinach Are Served Atop Protein-rich Quinoa.

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