- 3 tablespoons extra-virgin olive oil, divided
- 1 yellow onion, minced
- 4 garlic cloves, minced
- 1 teaspoon fine sea salt, divided
- 2 teaspoons smoked paprika
- 1 (15 ounce) can diced tomatoes, drained
- 2 cups brown rice
- 3 cups vegetable broth
- 1 (15 ounce) can chickpeas, drained and rinsed
- ¼ cup dry white wine
- 1 (12 ounce) jar marinated artichokes, drained
- 1 red bell pepper, cut into long strips
- 1 yellow bell pepper, cut into long strips
- ½ cup sliced Kalamata olives
- salt and ground black pepper to taste
- 1 tablespoon chopped fresh parsley, or to taste
- ½ cup frozen peas
- 2 tablespoons lemon juice
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Adjust oven racks so that you have one at the very highest position and one at the lowest position..
- Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Cook and stir onion, garlic, and salt in the oil until onion is tender and translucent, about 5 minutes; season with paprika and cook until fragrant, about 30 second.
- Stir tomatoes with the onion mixture; cook until beginning to thicken, about 2 minutes. Stir rice with the tomatoes to coat; add vegetable broth, chickpeas, and wine.
- Bring mixture to a boil, stirring occasionally. Cover pot with a lid and move to the oven.
- Bake in the preheated oven until the liquid is absorbed and the rice is tender, about 50 minutes.
- Spread artichokes, peppers, and olives onto the lined baking sheet. Drizzle remaining tablespoon olive oil over the vegetables; season with salt and pepper. Turn vegetables to coat with oil and seasoning.
- Place sheet on top rack and roast until artichokes and peppers are tender and the edges browned, about 45 minutes; set aside to cool.
- Return Dutch oven to stovetop. Stir roasted vegetables, peas, and lemon juice into the rice.
- Cover the dish and let sit until the peas are heated through, about 5 minutes.
White beans make a good substitution for the chickpeas!
What others are saying
Laura Griffin says:
This vegetable paella was wonderful! I loved everything about this dish. From the peppers to the olives, to the artichokes, there was no shortage of flavor in this dish. Great vegetarian spin on a tomato based paella that I would normally make with seafood.
Greg Jones says:
A paella without seafood? I'll admit, I was a skeptic at first. However, the flavors in this dish are incredible. I'm now a huge fan of this dish. It's so delicious, and an element of comfort too. It was definitely unexpected, but I love it. It's a new favorite at our house.