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!


  • 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


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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  • A
    Reply Aria on January 17, 2018 says;

    Should try this weekend

  • A
    Reply Agnus D on January 18, 2018 says;

    Tied it; awesome… I need to do it again

  • O
    Reply Orlene on January 18, 2018 says;

    It is lovely.. nice to have you back

  • E
    Reply Elena on January 18, 2018 says;

    Thank you

  • A
    Reply Ambrosini Ami on January 18, 2018 says;

    J’adore, merci

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