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Vegetable Paella


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(Original servings: 6)

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Amount Unit Ingredient
3 tablespoon extra-virgin olive oil, divided
1 medium yellow onion, chopped fine
1 1/2 teaspoon fine sea salt, divided
6 garlic cloves, pressed or minced
2 teaspoon smoked paprika
1 can diced tomatoes (preferably the fire-roasted variety), drained
2 cup short-grain brown rice*
1 can chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
3 cup vegetable broth
1/3 cup dry white wine** or vegetable broth
1/2 teaspoon saffron threads, crumbled (optional)
1 can quartered artichokes or 1 jar (12 ounces) marinated artichoke, drained
2 red bell peppers, stemmed, seeded and sliced into long, 1/2”-wide strips
1/2 cup Kalamata olives, pitted and halved
1 Freshly ground black pepper
1/4 cup chopped fresh parsley, plus about 1 tablespoon more for garnish
2 tablespoon lemon juice, plus additional lemon wedges for garnish
1/2 cup frozen peas

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Veggie Vegetarian Vegetables Chickpeas No Meat Grilling
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Vegetable paella recipe 225x225