Vegetarian Paella with Red Peppers and Chick Peas

Ingredients:

• 1 cup short-grain brown rice
• Hefty pinch saffron (about 8 strands)
• 6 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, thinly sliced
• 1 medium red bell pepper, sliced
• 1 medium yellow bell pepper, sliced
• 3/4 cup crushed tomatoes, fresh or canned
• 2 tablespoons tomato paste
• 1/2 tablespoon hot paprika
• 1 cup green beans, trimmed and halved
• 3 artichoke hearts, sliced (fresh, frozen, or canned)
• 1 cup cooked chickpeas
• 1/4 cup peas, fresh or frozen
• 1/4 cup chopped parsley, for garnish (optional)
• Freshly ground black pepper
• Salt

Instructions:

1. Bring 3 cups of water and a hefty pinch of salt to a boil, add the rice, and cook for about about 20 minutes, or until the rice begins to soften. Drain and set aside. (Par-boiling the brown rice speeds up the overall cooking time.)
2. Combine saffron threads and 3 tablespoons of warm water in a small bowl and set aside. Bring the broth to a simmer, then reduce the heat and keep at a low simmer until needed.
3. Meanwhile, heat the olive oil in a large cast iron skillet, and sauté the onions until soft and fragrant. Add the garlic slices and peppers. Cook until soft, about 7 minutes. Mix in the crushed tomatoes, tomato paste, hot paprika, saffron threads (along with the water), and season generously with salt and freshly cracked pepper. Let it cook for a few minutes.
4. Make sure to have your vegetable broth simmering nearby. Fold in the green beans, artichoke slices, and chickpeas. Then stir in the par-boiled, drained rice. Ladle the simmering broth over the rice. Bring to a boil and simmer for 20 minutes, or until the rice is tender and the liquid has evaporated. A few minutes before the rice is fully cooked, scatter the peas over top. Sprinkle with parsley just before serving

https://www.thekitchn.com/recipe-vegetable-paella-recipes-from-the-kitchn-216585