Vegetable Paella

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Ingredients

3 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, chopped fine
1 ½ teaspoons fine sea salt, divided
6 garlic cloves, pressed or minced
2 teaspoons smoked paprika
1 can (15 ounces) diced tomatoes (preferably the fire-roasted variety), drained
2 cups short-grain brown rice*
1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
3 cups vegetable broth
⅓ cup dry white wine** or vegetable broth
½ teaspoon saffron threads, crumbled (optional)
1 can (14 ounces) quartered artichokes or 1 jar (12 ounces) marinated artichoke, drained
2 red bell peppers, stemmed, seeded and sliced into long, ½”-wide strips
½ cup Kalamata olives, pitted and halved
Freshly ground black pepper
¼ cup chopped fresh parsley, plus about 1 tablespoon more for garnish
2 tablespoons lemon juice, plus additional lemon wedges for garnish
½ cup frozen peas

1 entree serving per serving

As published by Cookie and Kate.

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