Food

Vegetable Paella With Chickpeas

January 17, 2018

Paella is a dish from Spain that is usually made with seafood. This vegetarian version however is just as hearty and has all of the Spanish flare of the dish it’s based on!

Ingredients

  • 1 cup of organic short-grain brown rice
  • Hefty pinch saffron (about 8 strands)
  • 6 cups of organic vegetable broth
  • 1 tablespoon extra virgin olive oil
  • 1 large organic  yellow onion, diced
  • 4 organic  garlic cloves, thinly sliced
  • 1 organic  red bell pepper, sliced
  • 1 organic yellow bell pepper, sliced
  • 3/4 cup organic  crushed tomatoes, fresh or canned
  • 2 tablespoons organic  tomato paste
  • 1/2 tablespoon hot paprika
  • 1 cup organic green beans, trimmed and halved
  • 3 organic artichoke hearts, sliced,fresh
  • 1 cup organic cooked chickpeas
  • 1/4 cup organic peas, fresh or frozen
  • 1/4 cup organic chopped parsley, for garnish (optional)
  • Himalayan pink salt and pepper

Directions

Bring 3 cups of water and a hefty pinch of salt to a boil, add the rice, and cook for about about 20 minutes, or until the rice begins to soften. Drain and set aside. (Par-boiling the brown rice speeds up the overall cooking time.)

Combine saffron threads and 3 tablespoons of warm water in a small bowl and set aside. Bring the broth to a simmer, then reduce the heat and keep at a low simmer until needed.

Meanwhile, heat the olive oil in a large cast iron skillet, and sauté the onions until soft and fragrant. Add the garlic slices and peppers. Cook until soft, about 7 minutes. Mix in the crushed tomatoes, tomato paste, hot paprika, saffron threads (along with the water), and season generously with salt and freshly cracked pepper. Let it cook for a few minutes.

Make sure to have your vegetable broth simmering nearby. Fold in the green beans, artichoke slices, and chickpeas. Then stir in the par-boiled, drained rice. Ladle the simmering broth over the rice. Bring to a boil and simmer for 20 minutes, or until the rice is tender and the liquid has evaporated. A few minutes before the rice is fully cooked, scatter the peas over top. Sprinkle with parsley just before serving.

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5 Comments

  • Reply Aria on January 17, 2018 says;

    Should try this weekend

  • Reply Agnus D on January 18, 2018 says;

    Tied it; awesome… I need to do it again

  • Reply Orlene on January 18, 2018 says;

    It is lovely.. nice to have you back

  • Reply Elena on January 18, 2018 says;

    Thank you

  • Reply Ambrosini Ami on January 18, 2018 says;

    J’adore, merci

  • Leave a Reply