Vegetarian Paella with Red Peppers & Chickpeas — Vegetarian Weeknight Dinner Recipes from the Kitchn

thekitchn.com

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1 cup short-grain brown rice (See Recipe Note)

Hefty pinch saffron (about 8 strands)

6 cups vegetable broth

1 tablespoon olive oil

1 large yellow onion, diced

4 garlic cloves, thinly sliced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

¾ cup crushed tomatoes, fresh or canned

2 tablespoons tomato paste

½ tablespoon hot paprika

1 cup green beans, trimmed and halved

3 artichoke hearts, sliced (fresh, frozen, or canned)

1 cup cooked chickpeas

¼ cup peas, fresh or frozen

¼ cup chopped parsley, for garnish (optional)

Salt and pepper

Directions at thekitchn.com

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