Vegan Paella with Chickpeas & Artichokes

A vibrant vegan paella of rice, chickpeas, artichoke hearts, peppers and peas cooked with saffron and smoked paprika.

Ingredients

• 1½ cups paella rice
• 1 onion, 3 cloves garlic
• 1 red bell pepper
• 1 cup artichoke hearts
• 1 cup chickpeas
• 1/2 cup peas
• 1 tsp smoked paprika, 1/2 tsp turmeric
• 4 cups vegetable broth
• 3 tbsp olive oil
• Salt & pepper
• Lemon wedges, parsley

Instructions

1. PREP AHEAD
2. - Dice onion; mince garlic; slice bell pepper.
3. - Drain chickpeas, artichoke hearts; thaw peas if frozen.
4. - Measure 1½ c paella rice, 4 c hot vegetable broth.
5. - Mix smoked paprika & turmeric; ready lemon wedges & chopped parsley.
6. - Heat 13-inch paella pan or wide skillet over medium.
7. COOKING STEPS
8. 1. Swirl 3 Tbsp olive oil in hot pan. Sauté onion and bell pepper 4 min until softened; add garlic 30 sec.
9. 2. Stir in rice; toast 2 min until edges look translucent. Sprinkle paprika and turmeric; stir to coat grains.
10. 3. Pour in hot broth; scatter chickpeas, artichokes, and peas evenly. Do **not** stir again.
11. 4. Bring to lively simmer; reduce heat to medium-low. Cook 18-20 min until liquid mostly absorbed and rice al dente.
12. 5. Raise heat 1 min to create socarrat (crispy bottom); listen for gentle crackle. Remove from heat, cover 5 min.
13. 6. Garnish with parsley and lemon wedges. Serve straight from pan.
14. (Active time ≈ 15 min | Total ≈ 30 min)

Nutrition Facts