Vegan Paella

Ingredients

• 1/4 teaspoon Saffron threads (soaked in 2 tablespoons hot water)
• 2 tablespoons Olive oil (for cooking)
• 1 medium Yellow onion (diced)
• 4 cloves Garlic (minced)
• 1 large Red bell pepper (diced)
• 1 cup Green beans (trimmed and cut into 1-inch pieces)
• 2 medium Tomatoes (diced or 1 can (14 oz) of diced tomatoes)
• 1 teaspoon Paprika (smoked for best flavor)
• 1 teaspoon Cumin (ground)
• 4 cups Vegetable broth (low-sodium preferred)
• 1.5 cups Arborio rice (or any other short-grain rice)
• 1 can Chickpeas (drained and rinsed)
• 1 cup Frozen peas (thawed)
• 1 medium Lemon (cut into wedges for serving)
• 1/4 cup Fresh parsley (chopped for garnish)
• 1 teaspoon Salt (to taste)
• 1/2 teaspoon Black pepper (to taste)

Instructions

1. 1

   In a small bowl, soak the saffron threads in 2 tablespoons of hot water and set aside.

2. 2

   In a large skillet or paella pan, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

3. 3

   Add the minced garlic and diced red bell pepper, and sauté for an additional 3-4 minutes until the peppers soften.

4. 4

   Stir in the green beans and cook for another 2 minutes.

5. 5

   Add the diced tomatoes, smoked paprika, cumin, salt, and black pepper. Cook for 3-4 minutes until the tomatoes start breaking down.

6. 6

   Pour in the vegetable broth and bring to a boil.

7. 7

   Stir in the rice and soaked saffron with its water. Reduce the heat to low and cover the skillet. Simmer for about 15 minutes.

8. 8

   After 15 minutes, add the chickpeas and thawed peas. Stir gently to combine.

9. 9

   Cover again and cook for an additional 5-10 minutes, or until the rice is tender and has absorbed most of the liquid.

10. 10

    Remove from heat and let it sit, covered, for 5 minutes before serving.

11. 11

    Garnish with fresh parsley and lemon wedges. Serve hot.