This recipe from myrecipes.com combines chickpeas, leeks, carrots, fennel, and spinach into a mouthful of deliciousness served over quinoa!
- 4 teaspoons extra-virgin olive oil, divided
- 1 garlic clove, minced
- 2 cups organic, gluten-free vegetable broth, divided
- 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
1. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add 1 minced garlic clove to pan; sauté 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.
2. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add leek and 4 chopped 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 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.
3. 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.
Fat 7.8 g
Satfat 0.7 g
Monofat 4.4 g
Polyfat 1.9 g
Protein 11.8 g
Carbohydrate 60.4 g
Fiber 11.3 g
Cholesterol 0.0 mg
Sodium 728 mg