Vegetarian Paella Recipe With Chickpeas

1 medium onion chopped.

Vegetarian paella recipe with chickpeas.

Make in a large cast iron stainless steel or ceramic skillet.
Bring to a boil add the saffron threads cover and keep warm.
A light hearted food blog focusing on simple vegetarian recipes.

1 cups uncooked arborio rice.
If you were to order this in a spanish restaurant it would be called paella de verduras vegetables.
Cook until soft about 7 minutes.

2 cups vegetable broth.
Cook over medium high heat until the vegetables are slightly wilted.
4 6 strands saffron threads.

Paella is an easy vegetarian paella recipe with chickpeas peppers broccoli and tomatoes much simpler than you might expect.
1 medium red bell pepper chopped.
Next add the roughly diced tomato chickpeas and 12 teaspoon of salt and pepper.

Add the garlic slices and peppers.
Add the pine nuts and brown slightly then add the garlic onions and red pepper.
3 tablespoons olive oil.

Vegetarian paella with red peppers chickpeas p aella a spanish rice dish is traditionally made with seafood chicken or sausage and a seasoning base of saffron and tomato.
Next add 12 tablespoon smoked paprika and 12 teaspoon turmeric.
3 large cloves garlic minced.

Give a good stir and cook until tomatoes start to boil 3 4 minutes.
1 14 ounce can fire roasted diced tomatoes.
Paella traditionally includes various meats and seafoods but for obvious reasons i went with a vegetarian paella adding some chickpeas as a protein replacement.

Stir in diced onion and minced garlic cooking for 4 5 minutes.
Serve with marinated artichokes.
But in this vegetarian version im swapping the meat and fish for fresh produce and legumes.

It makes a great full meal or you can serve it as a side dish if you prefer.
1 large onion cut in half and sliced thin.
Vegetable paella with chickpeas.

1 container 8 oz fresh portobello mushrooms sliced.
Paella often includes seafood or meat but i made this paella vegetarian by mixing chickpeas into the rice and adding extra vegetables.
Cook for one minute.

1 large carrot peeled and chopped.
Chickpeas and a rainbow of veg are cooked in one pan with rice and a good dash of paprika for colour and flavour.
Heat the olive oil in a wide paella pan over medium high heat.

Juice of 1 lemon zest lemon first.
Mix in the crushed tomatoes tomato paste hot paprika saffron threads along with the water and season generously with salt and freshly cracked pepper.
Cup extra virgin olive oil.

My version is fresh colorful and hearty thanks to brown rice and chickpeas.
This vegetarian paella is as colourful as it is delicious.