Spanish Chickpea & Saffron Paella with Crispy Garlic Tempeh

Ingredients

• 100 grams tempeh, cut into thin strips
• 3/4 cups arborio rice, uncooked
• 3/4 cup chickpeas, canned, drained and rinsed
• 2 1/4 cups vegetable broth, warm
• 1/4 teaspoon saffron threads
• 1/2 cup artichoke hearts, canned or frozen, halved
• 1/2 cup cherry tomatoes, halved
• 4 whole garlic cloves, minced
• 3 tablespoons olive oil, divided
• 1/2 teaspoon smoked paprika
• 1 tablespoon nutritional yeast
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon sea salt, to taste
• 1/8 teaspoon black pepper, to taste

Instructions

1. 1

   Steep saffron threads in 2 1/4 cups warm vegetable broth for 15 minutes to infuse flavor and color.

2. 2

   Cut tempeh into thin 1/4-inch strips and pan-fry in 1 tablespoon olive oil over medium-high heat until golden and crispy on both sides (about 5-6 minutes total). Remove and set aside.