Chickpea and Spinach Paella with Artichoke Hearts is a delightful variation of the traditional Spanish dish. Rich in protein from chickpeas, accompanied by the nutritious qualities of spinach and the tang of artichoke hearts, this vegan and gluten-free meal is both flavorful and visually appealing. The combination of colorful ingredients along with robust flavors makes this dish a wonderful choice for dinner. With accessible ingredients and straightforward instructions, this paella is suitable for weeknight meals and special occasions alike. Even novice cooks will find this recipe rewarding and flavorful.

Ingredients

• 1 cup rice
• 1 can chickpeas, drained and rinsed
• 2 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp turmeric
• 2 cups spinach
• 1 can artichoke hearts, quartered
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. Add 1 cup of rice and toast for 2 minutes, stirring frequently until it begins to brown slightly.
3. Stir in 1 teaspoon of smoked paprika and 1 teaspoon of turmeric until the rice is evenly coated.
4. Pour in 2 cups of vegetable broth and bring to a boil.
5. Reduce the heat to low, cover the skillet, and let it simmer for 15 minutes.
6. Add the drained chickpeas, spinach, and quartered artichoke hearts to the skillet.
7. Season the mixture with salt and black pepper.
8. Cover and continue cooking for another 5 minutes, or until the spinach has wilted.
9. Remove from heat and let it rest for a few minutes before serving.

Keywords: Dinner, Chickpea, Spinach, Artichoke Hearts, Spanish

Spice Rack: Smoked Paprika, Turmeric

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