Vegan Paella

Ingredients

• 2 Spring Onions
• 2 Garlic cloves
• 2 tbsp olive oil
• 350 g paella rice
• 150 ml dry white wine (non-alcoholic)
• 1 tsp ground saffron
• Salt
• Pepper
• 400 ml Vegetable broth
• 250 g passata
• 2 red bell peppers
• 400 g chickpeas (canned)
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash, trim and slice the green parts of the spring onions into slanted rings; finely chop the white parts. Peel and finely chop the garlic. Sauté the spring onions and garlic in a paella pan with hot oil until translucent. Add the rice, sauté briefly, then deglaze with wine. Season with saffron, salt, and pepper. Pour in the broth, stir in the passata, and bring everything to a boil.

2. 2.

   Wash, halve, trim, and cut the bell peppers into pieces. Rinse the chickpeas in a sieve and drain. Add both to the rice and cook over low heat for about 20 minutes, stirring occasionally.

3. 3.

   Add more broth if needed, but it should be fully absorbed by the end. In the last two minutes stir in the spring onion greens and parsley, then taste and adjust seasoning.

4. 4.

   Serve the vegan paella straight from the pan with lemon wedges on the side as desired.