Vegetable Paella - North American Vegetarian Society

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 medium eggplant, peeled and cut into ½-inch dice
• 1 red bell pepper, seeded and coarsely chopped
• 1 cup uncooked short-grain white rice
• 1½ cups vegetable broth
• 1 pinch of saffron threads
• 1 teaspoon smoked paprika
• 1 bay leaf
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• 1 (28-ounce) can diced fire-roasted tomatoes, undrained
• Salt and freshly ground black pepper
• 1 ½ cups cooked chickpeas, or 1 (15.5-ounce) can, drained and rinsed
• 1 (6-ounce) jar marinated artichoke hearts, drained and chopped
• 1 cup frozen green peas
• ½ cup sliced pimiento-stuffed green olives
• 2 tablespoons chopped fresh Italian parsley
• 1 teaspoon finely minced lemon zest