Vegetable Chickpea Paella
- 45 min
- β β¬2.35
- 2 servings
- Easy
chickpeas, bell pepper, and frozen peas: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- celery
Equipment
- stove
Prepare
Cut bell pepper and onion into small dice
Cut bell pepper and onion into small dice. Cut garlic and flat-leaf parsley finely.
Cook
Drain and rinse chickpeas
Drain and rinse chickpeas, then let them drip dry.
Brown onion and bell pepper
Heat olive oil and cook onion and bell pepper over medium heat for 6 minutes, stirring regularly. Add garlic and smoked paprika and stir for 1 more minute.
Add rice and canned peeled tomatoes
Add rice and canned peeled tomatoes and stir for 1 more minute. Stir in vegan vegetable stock powder and tap water and simmer gently for 15 minutes, stirring occasionally.
Add chickpeas and frozen peas
Add chickpeas and frozen peas and stir for 1 more minute. Cover and cook over low heat for 7 minutes.
Leave to rest for 5 minutes
Leave to rest for 5 minutes. Drizzle the lemon juice over the rested paella and scatter the parsley evenly on top.
Finish
Do not stir vigorously again
Do not stir vigorously again; Divide rice, chickpeas and frozen peas between the serving plates Serve hot.
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