(Almost) Vegetarian Paella

This recipe actually is vegetarian, it’s just that I don’t like artichoke hearts all that much, and had some leftover chicken, so I added it when I cooked. And I added some vegetables that weren’t called for, and when I make it again, I will probably add more veggies. So, here is my attempt at a recipe, based on Spanish Chickpeas and Rice from budgetbytes.com, with some additions.

Ingredients	Equipment
2 Tbsp olive oil 2 cloves garlic	Knife Cutting board
½ Tbsp Hungarian or smoked paprika 1 tsp cumin ½ tsp oregano ¼ tsp cayenne pepper Freshly cracked black pepper	Measuring spoons Garlic press Large skillet & spoon to stir Bowl with lid for leftovers
1 yellow onion (diced) 2 stalks celery (chopped) 2 carrots (diced) 1 cup uncooked long grain white rice
2 C chopped fresh greens 1 15oz. can diced tomatoes 1 15oz. can quartered artichoke hearts 1 19oz. can chickpeas (drained) 1.5 cups vegetable broth ½ tsp salt (or to taste)
1 fresh lemon 10-12 kalamata olives Fresh parsley or cilantro to garnish

Mince or press the garlic & add it to the skillet with the olive oil. Cook over low heat until garlic is soft and fragrant (2 minutes). Add herbs and spices and sauté 1 minute longer. Add onion and stir. Add celery, carrots, and any other chopped veggies (zucchini, summer squash, eggplant . . .) When onion is translucent (5 minutes), add uncooked rice and stir, sautéing about 2 minutes.

Add greens, diced tomatoes, artichoke hearts, chickpeas and vegetable broth. Add salt if necessary. Place lid on skillet & bring to a boil. Turn down heat and simmer 20 minutes. (Make sure the pot simmers the entire time.)

Remove pot from heat and let sit, covered, 5 minutes. Slice the lemon into wedges & pit & slice the olives. Remove lid, add olives and fluff rice with a fork. Garnish with herbs if you like. 

Squeeze fresh lemon juice over each serving.

Makes 4 servings of about 1 1/2 cups.