SafePlates

Ingredients

• 2 tablespoons olive oil (30ml)
• 1 onion, chopped (about 1 cup) (150g)
• 3 cloves garlic, minced
• 1 red bell pepper, sliced (about 1 cup) (150g)
• 1 yellow bell pepper, sliced (about 1 cup) (150g)
• 1 cup cherry tomatoes, halved (150g)
• 1 cup green beans, trimmed and cut into 1-inch pieces (150g)
• 1 1/2 cups arborio rice (300g)
• 1 teaspoon smoked paprika (5g)
• 1/2 teaspoon saffron threads
• 4 cups vegetable broth (960ml)
• 1 cup canned chickpeas, drained and rinsed (240g)
• 1 lemon, juiced
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped (15g)
• Lemon wedges for serving

Instructions

1. Heat the olive oil in a large, deep skillet or paella pan over medium heat.
2. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the sliced red and yellow bell peppers, cherry tomatoes, and green beans. Cook for about 5 minutes until the vegetables start to soften.
5. Stir in the arborio rice, smoked paprika, and saffron threads, ensuring the rice is well coated with the oil and spices.
6. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer uncovered for about 20 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid.
7. Add the chickpeas and lemon juice, stirring gently to combine. Season with salt and pepper to taste.
8. Continue to cook for another 5 minutes until the chickpeas are heated through and the flavors meld together.
9. Remove the pan from heat and let it sit for a few minutes before serving.
10. Garnish with chopped fresh parsley and serve with lemon wedges on the side.

Tip

For an extra touch of flavor, try adding a pinch of cayenne pepper for a bit of heat or a handful of artichoke hearts for added texture.