🍽️ Paella with Chickpeas and Artichokes

Name: Paella with Chickpeas and Artichokes
Total time: 30 min
Yield: 4 servings
Ingredients: 1 red onion; 3 garlic cloves; 2 yellow bell peppers; 0.5 stalk leek; 1 Chioggia beet; 2 tsp sweet paprika powder; 1 box saffron (0.2 g); 300 g Riso Gallo (Risotto Selezione Speciale); 450 g chunky tomatoes (can); 900 ml vegetable broth; 200 g cooked chickpeas; 150 g frozen peas; 6 artichokes (in oil); 4 tbsp olive oil; 1 tbsp maple syrup; watercress or sprouts (to serve); freshly chopped pistachios (to serve); salt; pepper from the mill

548 kcal · 30 min · 4 servings

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Ingredients

1 red onion
3 garlic cloves
2 yellow bell peppers
0.5 stalk leek
1 Chioggia beet
2 tsp sweet paprika powder
1 box saffron (0.2 g)
300 g Riso Gallo (Risotto Selezione Speciale)
450 g chunky tomatoes (can)
900 ml vegetable broth
200 g cooked chickpeas
150 g frozen peas
6 artichokes (in oil)
4 tbsp olive oil
1 tbsp maple syrup
watercress or sprouts (to serve)
freshly chopped pistachios (to serve)
salt
pepper from the mill

Instructions

1. Peel the onion and the garlic clove.
2. Chop the onion and garlic very finely.
3. Wash the leek and dice it into small pieces.
4. Cut the bell pepper into thin strips.
5. Cut the turnip into small cubes.
6. Place the saffron threads in a small bowl.
7. Pour 4 tablespoons of hot water over the saffron.
8. Let the saffron steep for five minutes.
9. Pour 2 to 3 tablespoons of olive oil into a large pan.
10. Heat the oil in the pan.
11. Sweat the onion, garlic, and leek in the oil.
12. Add paprika powder, salt, pepper, and maple syrup.
13. Add the rice.
14. Toast the rice briefly.
15. Deglaze everything with 200 milliliters of vegetable broth.
16. Add the saffron water.
17. Let the liquid reduce once.
18. Add the chunky tomatoes.
19. Add the bell pepper strips.
20. Add the turnip cubes.
21. Let everything simmer gently for another 5 minutes.
22. Add the remaining vegetable broth.
23. Continue to cook the rice for 10 minutes.
24. Cook the rice until it is tender.
25. Stir occasionally.
26. Prevent the rice from sticking to the bottom of the pan.
27. Season the rice well with salt and pepper again.
28. Gently fold in the cooked chickpeas.
29. Gently fold in the green peas.
30. Halve the artichokes.
31. Distribute the artichokes over the hot paella.
32. Drizzle everything with a little olive oil.
33. Serve the paella with fresh sprouts.
34. Add a few freshly chopped pistachios as a topping.
35. Add fresh lemon slices as a topping.

Nutrition per serving

kcal: 548
Protein: 17 g · Fett/Fat: 20 g · Carbs: 78 g