Posted on
7 January 2013
by
ewfood
Chickpea luncheon
Ingredients
<em>Quinoa:</em>
1fl oz. extra-virgin olive oil $
1 garlic clove, minced
8fl oz. water
8fl oz. vegetable broth
4 oz. uncooked quinoa, rinsed
A few sprigs fresh thyme, chopped
Salt to taste
<em>Chickpea mixture:</em>
1fl oz. extra virgin olive oil $
1 leek, thinly sliced
4 garlic cloves, sliced
1 fennel bulb, thinly sliced
4 carrots, thickly sliced
½ tsp. fennel seeds
4fl oz. white wine $
8fl oz. vegetable broth
2tsp. fresh thyme, chopped
1 can chickpeas, rinsed and drained
½ lemon’s juice
Salt and black pepper to taste
5oz. baby spinach
Fresh thyme, to garnish
Preparation
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Quinoa: Heat the olive oil over a medium high heat and sauté the garlic for a minute, then add the remaining ingredients and bring them to a boil, reduce the heat and simmer for fifteen minutes or until the liquid is absorbed and the quinoa is tender.
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Chickpeas: Heat the oil in a thick bottomed pan. Sauté
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the leek and garlic until the leek is tender. Add the carrtot, fennel bulb and seeds and sauté
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until the vegetables are golden. Add the wine and sauté and stir until the liquid is reduced.
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Stir in the broth, thyme and chickpeas and cook for a couple of minutes. Remove from the heat and stir in the remaining ingredients.
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Place the quinoa in bowls and top it off with the chickpeas. Garnish the lot with fresh thyme and enjoy.
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Place about 2/3 cup quinoa in each of 4 bowls
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top each serving with about 1 1/2 cups chickpea mixture. Sprinkle each serving with 1/2 teaspoon thyme.
Cooks Note