Ingredients

• 2 tbsps olive oil
• 1 onion
• 3 garlic cloves
• 1 red bell pepper
• 250 gms (0.56 lb) cherry tomatoes
• 250 gms (0.56 lb) artichoke hearts
• 400 gms (0.89 lb) chickpeas, cooked
• 300 gms (0.67 lb) paella rice
• 1 liter vegetable broth
• 1 tsp saffron threads
• 1 tsp smoked paprika
• 1 tsp salt
• 0.5 tsp black pepper
• 2 lemon wedges
• 0.5 bunch fresh parsley

Instructions

1. Heat the olive oil in a large paella pan or a wide, shallow skillet over medium heat.
2. Finely chop the onion and garlic cloves. Dice the red bell pepper.
3. Add the chopped onion and garlic to the pan, sauté until they start to soften, about 3-4 minutes.
4. Add the diced red bell pepper and continue to sauté for another 3-4 minutes.
5. Add the cherry tomatoes, artichoke hearts, and cooked chickpeas to the pan. Cook for an additional 5 minutes, stirring occasionally.
6. Add the paella rice to the pan and stir well to coat the rice with the vegetables and oil.
7. Pour in the vegetable broth and add the saffron, smoked paprika, salt, and black pepper. Stir to combine.
8. Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for about 20-25 minutes or until the rice is cooked and has absorbed most of the liquid.
9. Do not stir the rice after the initial mixing to allow the socarrat (crispy bottom layer) to form.
10. Once the rice is fully cooked, remove the pan from the heat and let it sit for 5 minutes.
11. Garnish with lemon wedges and chopped fresh parsley before serving.
12. Serve warm and enjoy your Spanish Vegan Paella with Artichokes and Chickpeas.

Notes

• This recipe is for a traditional Spanish vegan paella, a flavorful dish featuring artichokes and chickpeas.
• Ensure that you use a good quality saffron as it greatly impacts the flavor.