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Vegetarian paella with chickpeas

5 from 2 votes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories:
Author: Becca Heyes

Recipe printed from www.easycheesyvegetarian.com

Ingredients

  • 1 tbsp olive oil
  • 1 onion halved and then thinly sliced
  • 3 cloves garlic minced
  • 1 red pepper sliced
  • 1 green pepper sliced
  • 150 g broccoli cut into bite-sized florets
  • 1/2 tsp turmeric
  • 1 tsp smoked paprika
  • 500 g long-grain white rice
  • 1.2 litres vegetable stock
  • A few strands of saffron optional
  • 4 large tomatoes cut into wedges
  • 400 g tin chickpeas 240g when drained, drained
  • Black pepper
  • To serve: fresh lemon juice fresh chopped parsley

Instructions

  • Heat the oil in a very large pan or wok. Add the onion, garlic, peppers and broccoli, and cook over a medium-low heat for around 5 minutes, until the onion is soft and translucent.
  • Add the broccoli and spices, and cook for a further 2 minutes.
  • Next, add the rice and the vegetable stock, along with the saffron if you're using it. Mix well, and bring to a gentle simmer. Cook gently for around 15 minutes, stirring a couple of times, until the rice is nearly cooked.
  • Add the tomatoes and chickpeas, and cook for a little longer until the rice is fully cooked and any excess water has disappeared. Season with plenty of black pepper (and salt, if you used low sodium stock), and serve topped with plenty of fresh lemon juice and chopped parsley.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.