Chickpea paella with artichoke hearts, bell pepper, and tomatoes

From its colorful mixture of ingredients to its careful preparation, paella is the history of Spain on a plate. Our plant-based version uses short-grain arborio rice, along with juicy tomatoes, tender artichoke hearts, and creamy chickpeas.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash produce before use

Step 2

Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into 1-inch-wide strips. Cut the tomatoes in half. Rinse the chickpeas.

Step 3

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the bell pepper, season with salt and pepper, and cook, stirring occasionally, until starting to brown and soften, 3 to 4 minutes. Add the tomatoes, artichokes, paella spice blend, and rice, season with salt and pepper, and cook without stirring until the rice is slightly translucent, 3 to 4 minutes. Add the vegetable broth, water and white wine . Bring to a boil, then reduce to a simmer, cover, and cook without stirring until the rice is almost tender, 20 to 25 minutes.

Step 4

To the pan with the rice, gently stir in the chickpeas and peas, then cook uncovered, without stirring, until the rice is tender, most of the liquid is absorbed, and the chickpeas and peas are heated through, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper. When the paella is almost done, prepare the garnishes.

Step 5

Strip the parsley leaves from the stems; coarsely chop the leaves.

Step 6

Transfer the paella to individual bowls, garnish with parsley, and serve.

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