Vegetarian Paella With Chickpeas

by Becca
6 servings
35 min

I don't make paella very often, but I have no idea why - it's so simple. Throw a load of vegetables in a pan, add some rice and stock, and you're already 90% of the way there. It's very hard to get wrong. Paella traditionally includes various meats and seafoods, but for obvious reasons, I went with a vegetarian paella, adding some chickpeas as a vegetarian protein option. It makes a great full meal, or you can serve it as a side dish if you prefer. Whatever floats your boat. Whatever takes your fancy. Whatever rocks your socks.


Paella is a really good thing to make if you're not 100% confident about your cooking ability. As long as you're not too concerned with being authentic (which I'm usually not, sorry to any Spaniards reading!), you can pretty much stick whatever you like in there and it will work out fine.

Vegetarian Paella With Chickpeas
Recipe details
  • 6  servings
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
Show Nutrition Info
Hide Nutrition Info

  • ▢ 1 tablespoon olive oil
  • ▢ 1 onion halved and then thinly sliced
  • ▢ 3 cloves garlic minced
  • ▢ 1 red pepper sliced
  • ▢ 1 green pepper sliced
  • ▢ 150 g broccoli cut into bite-sized florets
  • ▢ 1/2 teaspoon turmeric
  • ▢ 1 teaspoon smoked paprika
  • ▢ 500 g long-grain white rice
  • ▢ 1.2 litres vegetable stock
  • ▢ A few strands of saffron optional
  • ▢ 4 large tomatoes cut into wedges
  • ▢ 400 g tin chickpeas 240g when drained, drained
  • ▢ Black pepper
  • ▢ To serve: fresh lemon juice fresh chopped parsley

Heat the oil in a very large pan or wok. Add the onion, garlic, peppers and broccoli, and cook over a medium-low heat for around 5 minutes, until the onion is soft and translucent.
Add the broccoli and spices, and cook for a further 2 minutes.
Next, add the rice and the vegetable stock, along with the saffron if you're using it. Mix well, and bring to a gentle simmer. Cook gently for around 15 minutes, stirring a couple of times, until the rice is nearly cooked.
Add the tomatoes and chickpeas, and cook for a little longer until the rice is fully cooked and any excess water has disappeared. Season with plenty of black pepper (and salt, if you used low sodium stock), and serve topped with plenty of fresh lemon juice and chopped parsley.
Want more details about this and other recipes? Check out more here!