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Vegetable Paella with Chickpeas

Karen Biton-Cohen
  • minutes
  • Serves 4

INGREDIENTS

3

Artichoke hearts, frozen, or canned fresh

1 cup

Chickpeas, cooked

4 cloves

Garlic

1 cup

Green beans

1/4 cup

Parsley

1/4 cup

Peas, fresh or frozen

1

Red bell pepper, medium

3/4 cup

Tomatoes, fresh or canned

1

Yellow bell pepper, medium

1

Yellow onion, large

2 tbsp

Tomato paste

6 cups

Vegetable broth, low-sodium

1 cup

Brown rice, short-grain

1

Black pepper, Freshly ground

1/2 tbsp

Paprika, hot

1

Hefty pinch Saffron

1

Salt

1 tbsp

Olive oil