Paella is one of those wonderfully flexible recipes that can be adjusted to eating preferences, allergy requirements, and ingredients on hand. This vegetable paella showcases chickpeas as the protein alongside swiss chard and mushrooms for a vegetarian, gluten free, and dairy free version.
Traditionally paella was eaten straight from the pan in order to not disturb the delicate balance of rice consistency – there is nothing worse than a gummy rice dish. We suspect you will want to use your own plate though so honor this tradition by resisting the urge to stir both while cooking and while serving.
- 5.0 stars
- 4 cloves garlic
- 1 onion
- 8 oz shiitake mushrooms
- 2 bunches chard
- 4 whole artichoke hearts
- 2 tbsp. extra virgin olive oil
- 1 tbsp. smoked paprika
- 1 tsp. tumeric
- 15 oz diced tomatoes
- 1 c cooked chickpeas
- 1 tbsp. coarse sea salt
- 1 c brown rice
- fresh ground black pepper, to taste
- 2 1/2 c vegetable stock, or filtered water
- Mince the garlic cloves and chop the onion.
- Remove the stems from the mushrooms and slice the tops into 1/4 inch strips.
- Chop the chard into bite-sized pieces.
- Drain the artichoke hearts and cut them into quarters.
- In a large skillet, heat the olive oil over medium heat.
- Add the onions, garlic, and mushrooms. Saute for about 5 minutes, stirring occasionally.
- Add in the spices and rice. Stir about one minute.
- Add the can of diced tomatoes (including the liquid), chard, chickpeas, sea salt, and lots of fresh ground pepper. Stir to combine, and cook for a few minutes.
- Pour in the vegetable broth: enough to fully cover the rice and vegetables, but not enough to overflow the pan! Place the artichoke quarters over the top of the dish.
- Turn down the heat a bit, and let simmer without stirring until the liquid has evaporated, about 40 minutes.