Chickpea and Spinach Paella with Artichoke Hearts

This chickpea and spinach paella combines vibrant flavors and textures with artichoke hearts, creating a delightful plant-based dish.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads
• 1 cup short-grain rice
• 2 cups vegetable broth
• 1 15-ounce can chickpeas, drained and rinsed
• 1 cup spinach, packed
• 1 cup artichoke hearts, quartered
• 1 cup diced tomatoes
• 1 lemon lemon, sliced for garnish
• salt and pepper to taste

Instructions

1. Heat olive oil in a 9-inch skillet over medium heat. Add the chopped onion and garlic, sauté until onions are translucent.
2. Stir in the smoked paprika and saffron threads, cooking for an additional minute to release the flavors.
3. Add the rice, stirring to coat in the oil and spices. Cook for 2 minutes, stirring to toast the rice.
4. Pour in the vegetable broth and bring to a boil. Reduce heat to low and let simmer uncovered for 10 minutes.
5. Add the chickpeas, spinach, artichoke hearts, and diced tomatoes to the rice mixture. Stir to combine.
6. Continue to simmer for another 10 minutes, or until the rice is tender and most of the liquid is absorbed.
7. Remove from heat and let stand for 5 minutes. Season with salt and pepper to taste.
8. Garnish with lemon slices before serving.

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