Description
A delightful and colorful vegan dish that brings the vibrant flavors of Spain to your kitchen, packed with nutritious vegetables and aromatic spices.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 1½ teaspoons smoked paprika
- 1 teaspoon sweet paprika
- 1 pinch saffron threads, soaked in 2 tablespoons warm water
- 1½ cups bomba rice (or Arborio if unavailable)
- 4 cups vegetable broth, warm
- 1 cup canned artichoke hearts, quartered
- 1 cup cooked chickpeas
- Salt and pepper, to taste
- Lemon wedges and fresh parsley, for garnish
Instructions
- Heat olive oil in a wide pan over medium heat. Add the chopped onion and cook until it becomes translucent.
- Stir in the minced garlic and cook until fragrant.
- Add the sliced bell peppers, green beans, and halved cherry tomatoes to the pan. Cook for about 5–7 minutes, stirring occasionally.
- Stir in the smoked and sweet paprika for flavor.
- Add the rice to the pan, ensuring it is well-coated with the spices. Pour in the saffron water along with the threads and toast the rice for 1–2 minutes.
- Pour the warm vegetable broth, chickpeas, and artichokes into the pan. Bring the mixture to a gentle boil, then reduce the heat. Let it simmer uncovered for 20–25 minutes without stirring.
- In the last 5 minutes, increase the heat slightly to crisp the bottom layer of the rice.
- Remove from heat and cover the pan for 5 minutes. Garnish with fresh parsley and lemon wedges before serving.
Notes
Use bomba rice for the best texture. Feel free to add other vegetables like zucchini or peas, and consider adding tofu for extra protein.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish