Vegan Paella (Chickpeas, mushroom, artichoke)
Prepare a vegan paella using chickpeas, mushrooms, and artichokes with a blend of spices and vegetables cooked in a large pan.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chickpeas (cooked or canned, drained and rinsed) | 400 | Grams |
| Mushrooms (sliced) | 300 | Grams |
| Artichoke Hearts (canned or jarred, drained and quartered) | 200 | Grams |
| Paella Rice (such as Bomba or Calasparra) | 300 | Grams |
| Vegetable Broth (low sodium preferred) | 1 | Liter |
| Red Bell Pepper (deseeded and sliced) | 1 | Count |
| Green Peas (fresh or frozen) | 150 | Grams |
| Onion (medium, finely chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Olive Oil (extra virgin) | 3 | Tbsp |
| Saffron Threads (soaked in 2 tbsp warm water) | 0.5 | Tsp |
| Smoked Paprika | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Lemon (cut into wedges for serving) | 1 | Count |
Instructions
- Heat olive oil in a large paella pan over medium heat.
- Add chopped onion and minced garlic, sauté until onion is translucent.
- Stir in sliced mushrooms and red bell pepper, cook until softened.
- Add paella rice, smoked paprika, and saffron with its soaking water, stir to coat the rice.
- Pour in vegetable broth, bring to a boil, then reduce heat to low and simmer uncovered for 10 minutes.
- Add chickpeas, artichoke hearts, and green peas, stir gently to combine.
- Season with salt and black pepper, continue to cook until rice is tender and liquid is absorbed, about 10-15 minutes.
- Remove from heat, cover with a clean kitchen towel, and let it rest for 5 minutes.
- Serve hot with lemon wedges on the side.
Kitchen equipment
Paella PanSaffron Threads