Chickpea vegetable paella

    1 hour 10 min

    This vegetarian paella is as colourful as it is delicious. Chickpeas and a rainbow of veg are cooked in one pan with rice and a good dash of paprika for colour and flavour. Enjoy with friends!

    3 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 1 large onion, chopped
    • 1 celery stick, diced
    • 3 garlic cloves, crushed
    • 1 red pepper, diced
    • 1 green pepper, diced
    • 1 yellow pepper, diced
    • 250g Camargue red rice
    • 4 tomatoes, finely diced
    • 2 bay leaves
    • 2 sprigs of fresh thyme
    • 750ml boiling water
    • 200g frozen peas
    • 200g frozen sweetcorn
    • 15g fresh parsley, chopped
    • 1 carrot, chopped
    • 2 (400g) tins chickpeas, drained
    • 1 teaspoon paprika
    • salt and pepper to taste

    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. Stir in the rice, tomatoes, bay leaves and thyme. Pour in the water and season with salt and pepper. Bring back to the boil, stirring occasionally. Reduce the heat to low, cover and cook gently for 25 minutes.
    2. Add the peas, sweetcorn and chickpeas, forking them lightly into the rice mixture. Re-cover and continue to simmer for a further 5 minutes until the rice is tender and all the liquid is absorbed. Discard the bay leaves and thyme stalks and season to taste, then sprinkle with the parsley and serve.
    3. Heat the olive oil in a large, heavy-based pan or casserole. Add the onion, celery, carrot, garlic and peppers. Sprinkle with the paprika. Cook for about 5 minutes, until the veg has softened slightly.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)