Vegetable Paella with Chickpeas
This simple, stovetop recipe for vegetable paella can be on the table in one hour or less! A vegetarian and vegan take on the classic Spanish dish, it’s packed with veggies, chickpeas and flavor. Gluten free and dairy free.
Let’s chat date night food! Date night food that can also totally double as a regular day sort of meal.
And whether you make this vegetable paella for date night or a weeknight, I guarantee that you’ll feel all cool and fancy for getting such an awesome dish on the table.
Well, at least I sure I do. Because paella and I? We have quite the history.
Let’s take a walk down memory lane, shall we?
Our relationship started on the good side. You see, the husband and I went on our very first date to a spanish restaurant where of course we had paella (me for the first time). It was delicious … it was a fun date. All was well.
Fast forward a few months and we went back to the same place and realized that the food wasn’t so hot anymore. Womp womp. My love for this dish was starting to fade.
So then, we figured we should just try making it at home. We used a recipe from a friend’s dad that I’m sure was awesome, but was loosey goosey in the instructions.
And for two people who didn’t have a clue in the kitchen? Yeah, disaster. The flavors were so off and on top of that the rice wasn’t fully cooked and was weirdly crunchy and just oh so bad. And did I mention the recipe took hours to make?
That was the low point in our relationship.
I swore it off for the longest time but within the last two years managed to actually have delicious versions at other restaurants.
That got me thinking that it was time to try again at home.
Vegetarian Paella Recipe
Which brings us to the present day. After much playing around in the kitchen, I give you my favorite version.
Now, let me just say that I am by no means declaring this the most authentic thing out there … but we love it and I hope you will too.
And today’s version? It’s just under an hour from start to finish. It’s also really hands off once you get everything in the skillet – which I love.
Makes it practical for a regular type of day since I can be doing other things while it’s simmering away on the stove.
It’s filled with all different types of veggies, plenty of flavor and that sort of slightly sticky and creamy texture.
Tools I Love & Use To Make This Recipe (contains affiliate links):
- Calphalon Nonstick 13-inch Deep Skillet – This is the skillet I use (and love) for this recipe. It’s nice and deep and everything fits comfortably (and doesn’t overflow when you stir!).
Additional Chickpea Recipes You Might Enjoy:
- Coconut Chickpea Curry
- Peanut Chickpea Sweet Potato Bowls
- Orange Chickpea and Broccoli Stir-Fry
- Spinach Chickpea Falafel
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 3 large cloves garlic, minced
- 1 medium red bell pepper, chopped
- 1 large carrot, peeled and chopped
- 1 ½ cups uncooked arborio rice
- 1 (14 ounce) can fire-roasted diced tomatoes
- 4 ½ cups low-sodium vegetable broth
- heaping ¼ teaspoon saffron threads
- 1 teaspoon smoked paprika
- ¾ teaspoon fine sea salt
- 2 cups halved green beans (trimmed first)
- ½ cup frozen peas
- ¾ cup chopped artichoke hearts (from a can)
- 1 (15 ounce) can chickpeas, drained and rinsed
- additional salt and red pepper flakes, to taste
- fresh chopped parsley and lemon wedges, for serving
- Add the olive oil to a large, deeper-style nonstick skillet set over medium heat. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Stir in the garlic and cook for 30 seconds, until fragrant.
- Add in the pepper and carrot and cook for 3 minutes, until softened.
- Stir in the rice. Cook, stirring frequently, for about 2 minutes, until toasted.
- Add the tomatoes (with their juices), the broth, saffron, paprika, salt, green beans, peas, artichokes and chickpeas to the skillet and stir to combine.
- Increase the heat and bring the mixture just barely to a boil. Cover, turn down the heat and simmer for about 20 to 25 minutes, until the liquid is absorbed and the rice is tender.
- Remove from the heat and let stand covered for 5 to 10 minutes. Taste and season with salt and red pepper flakes to your liking (we like a good amount of red pepper to give it heat - I also typically add about ½ to ¾ teaspoon additional salt).
- Garnish with the fresh parsley and serve with lemon wedges.
If desired, you could absolutely add any sort of protein you would like to this dish.
Saffron is definitely one of those more expensive ingredients. The cheapest I’ve found is at Trader Joes! <--- Not sponsored - just where I like to buy it!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 269Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 643mgCarbohydrates: 42gFiber: 8gSugar: 8gProtein: 9g