[Recipe] Chickpea Bajane

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Good morning! Can you believe it's Wednesday already? Having Monday off has really moved this week right along.

I have such an interesting recipe to share with you - one that used a lot of my CSA vegetables one week. After a few substitutions, I came up with this variation of Chickpea Bajane. The quinoa adds such a great texture to the entire dish.

Please don't be intimidated by this long list of ingredients. I don't allow myself to make recipes that are hard to follow or intense. I assure you that this comes together rather easily!

Chickpea Bajane

2 teaspoons extra-virgin olive oil
1 garlic clove, minced
1 cup vegetable broth
1 cup water
1 cup uncooked quinoa, rinsed
1 1/2 teaspoons fresh thyme
1/4 teaspoon salt 

2 teaspoons extra-virgin olive oil, divided
2 cups thinly sliced leeks
4 garlic cloves, chopped
2 1/2 cups sliced celery
1 3/4 cup sliced carrots
1/2 teaspoon fennel seeds
1/2 cup white wine
1 cup vegetable broth
4 teaspoons chopped fresh thyme, divided
1 (14.5 oz.) can chickpeas, drained & rinsed
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1 (5 oz.) package baby spinach

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, celery, 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.

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