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Chickpea and Vegetable Paella
Dinner- VG | GF
- Serves 4
- 320 kcals/serving
- 9g Protein
- 1g Fat
- 42g Carb
- 320kcal
- 9g Protein
- 1g Fat
- 42g Carb
Chickpea and Vegetable Paella
- VG | GF
- Serves 4
Ingredients
240g canned chickpeas, drained and rinsed
- 200g paella rice
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- Handful of green beans, trimmed
- Handful of cherry tomatoes, halved
- 400ml vegetable stock
- 5ml smoked paprika
- 2.5ml ground turmeric
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- Lemon wedges for serving
Method
Step 1
In a large pan, sauté onion and garlic until softened.
Step 2
2. Add sliced peppers, green beans, and cherry tomatoes, cook for a few minutes.
Step 3
3. Stir in paella rice, smoked paprika, turmeric, salt, and pepper.
Step 4
4. Add chickpeas and vegetable stock, bring to a boil.
Step 5
5. Reduce heat to low, cover, and simmer for 20-25 minutes until rice is cooked.
Step 6
6. Remove from heat and let sit, covered, for 5 minutes.
Step 7
7. Fluff rice with a fork and stir in fresh parsley.
Step 8
8. Serve hot with lemon wedges.
