Spanish Chickpea & Saffron Paella with Charred Artichoke Hearts

Ingredients

• 1 cup short-grain paella rice (bomba or arborio), uncooked
• 1 cup canned chickpeas, drained and rinsed
• 1 cup frozen artichoke hearts, thawed
• 2.25 cups vegetable broth, low-sodium
• 1 pinch saffron threads
• 1 tsp smoked paprika
• 4 cloves garlic, minced
• 0.5 cup yellow onion, diced
• 3 tbsp extra virgin olive oil, divided
• 3 sprigs fresh thyme
• 0.5 tsp sea salt
• 0.25 tsp black pepper
• 2 tbsp fresh flat-leaf parsley, chopped for garnish
• 2 pieces lemon wedges, for serving

Instructions

1. 1

   Steep saffron threads in 0.25 cup warm vegetable broth for 10 minutes; set aside.

2. 2

   Heat 1 tbsp olive oil in a 12-inch paella pan or wide skillet over medium-high heat.