Paella with Chickpeas and Artichokes

Ingredients

• 1 Red Onion
• 3 Garlic cloves
• 2 yellow bell peppers
• 0.5 stalk leek
• 1 Chioggia beetroot
• 2 tsp sweet paprika powder
• 1 can saffron (0.2 g)
• 300 g Riso Gallo (Risotto Selezione Speciale)
• 450 g diced tomatoes (canned)
• 900 ml vegetable broth
• 200 g cooked chickpeas
• 150 g Frozen Peas
• 6 artichokes (in oil)
• 4 tbsp olive oil
• 1 tbsp Maple Syrup
• kale or sprouts (for serving)
• freshly chopped pistachios (for serving)
• Salt
• ground pepper

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Clean and dice the leek. Slice the bell peppers into thin strips and cube the beetroot. Mix saffron threads with 4 tbsp hot water and let steep for 5 minutes.

2. 2.

   Add 2–3 tbsp olive oil to a large pan and heat. Sauté the onion, garlic, and leek. Add paprika powder, salt, pepper, and maple syrup. Toss in the rice and toast briefly. Pour in 200 ml vegetable broth, add saffron water, and let everything reduce once.

3. 3.

   Add diced tomatoes, bell pepper strips, and beet cubes; simmer gently for another 5 minutes. Then pour in the remaining vegetable broth and continue to cook for 10 more minutes until the rice is tender, stirring occasionally so it doesn’t stick to the pan.

4. 4.

   Season the paella again with salt and pepper. Finally fold in the cooked chickpeas and peas. Halve the artichokes and arrange them over the hot paella. Drizzle a little olive oil on top.

5. 5.

   Serve the paella topped with fresh sprouts, chopped pistachios, and lemon slices.