Paella with Chickpeas, Green Beans, and Shishito Peppers

Name: Paella with Chickpeas, Green Beans, and Shishito Peppers
Cuisine: Spanish, European, Mediterranean
Ingredients: 6 cups no-salt-added vegetable broth; ¼ teaspoon crumbled saffron threads; 2 tomatoes, halved; ½ cup extra-virgin olive oil; 24 small shishito peppers, stemmed but left whole; 1 large yellow onion, chopped; 6 garlic cloves, chopped; 2 red bell peppers, chopped; 2 teaspoons Spanish smoked paprika (pimenton); 1 teaspoon ground cumin; 1 teaspoon kosher salt, plus more to taste; 1 pound fresh green beans, cut into 1-inch pieces; ¼ cup finely chopped flat-leaf parsley leaves; 3 cups imported Spanish rice, preferably Calasparra (may substitute Arborio); 3 cups cooked or canned no-salt-added chickpeas (from one 29-ounce can or two 15-ounce cans), drained and rinsed; 2 cups spinach, chopped; 1 cup Chickpea Aioli or store-bought vegan or traditional mayonnaise, mixed with 1 finely chopped garlic clove

Instructions

"Ever since the first time I traveled to Spain and followed expert advice to go to a paella restaurant south of Valencia, I’ve been making the dish at home fairly regularly. It’s such a perfect dinner...

Updated at: Thu, 17 Aug 2023 12:22:15 GMT