If you're trying to juggle both gluten-free and gluten-containing dinners, keep things organized. It's best to prepare the gluten-free version first to prevent contamination of work surfaces, cutting boards, and cooking utensils. We don't recommend trying to prepare both at the same time; it's too easy to get confused, and you are more likely to cross-contaminate. Focus on one thing at a time.
Our first recipe is Chickpea Bajane. 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.
*Remember to check for gluten in vegetable broth used in this bajane.
View Recipe: Chickpea Bajane