Spanish Chickpea & Saffron Paella with Charred Artichoke Hearts

Name: Spanish Chickpea & Saffron Paella with Charred Artichoke Hearts
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 cup short-grain paella rice (bomba or arborio); 1 cup canned chickpeas; 1 cup frozen artichoke hearts; 2.25 cups vegetable broth; 1 pinch saffron threads; 1 tsp smoked paprika; 4 cloves garlic; 0.5 cup yellow onion; 3 tbsp extra virgin olive oil; 3 sprigs fresh thyme; 0.5 tsp sea salt; 0.25 tsp black pepper; 2 tbsp fresh flat-leaf parsley; 2 pieces lemon wedges

Prep 12 min · Cook 28 min · Serves 2 · medium

Vegan

A vibrant, aromatic vegan paella featuring golden saffron-infused short-grain rice, tender chickpeas, and caramelized artichoke hearts with smoked paprika and fresh thyme. Finished with crispy garlic oil and fresh parsley for an elegant, restaurant-quality dinner.

Ingredients

1 cup short-grain paella rice (bomba or arborio)
1 cup canned chickpeas
1 cup frozen artichoke hearts
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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