Paella with Chickpeas, Green Beans, and Shishito Peppers

Name: Paella with Chickpeas, Green Beans, and Shishito Peppers
Ingredients: 3 cups no-salt-added vegetable broth; Pinch of crumbled saffron; 1 tomato, halved; ¼ cup extra-virgin olive oil; 12 small shishito peppers, stemmed but left whole (or use all in your box); ½ large yellow onion, chopped; 4 garlic cloves (3 chopped, 1 minced); 1 red bell pepper, seeded, stemmed, and chopped; 1 teaspoon Spanish smoked paprika (pimenton); ½ teaspoon ground cumin; ½ teaspoon kosher salt, plus more to taste; ½ pound fresh green beans, trimmed and cut into 1-inch pieces; 2 tablespoons finely chopped flat-leaf parsley; 1 ½ cups imported Spanish rice, preferably Calasparra (may substitute Arborio); ½ cup cooked or canned no-salt-added chickpeas (from one 15-ounce can), drained and rinsed; ½ cup store-bought vegan or traditional mayonnaise

fullbellyfarm.com

Paella with Chickpeas, Green Beans, and Shishito Peppers Adapted from Cool Beans: The Ultimate Guide to Cooking With the World’s Most Versatile Plant-Based

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Ingredients

3 cups no-salt-added vegetable broth
Pinch of crumbled saffron
1 tomato, halved
¼ cup extra-virgin olive oil
12 small shishito peppers, stemmed but left whole (or use all in your box)
½ large yellow onion, chopped
4 garlic cloves (3 chopped, 1 minced)
1 red bell pepper, seeded, stemmed, and chopped
1 teaspoon Spanish smoked paprika (pimenton)
½ teaspoon ground cumin
½ teaspoon kosher salt, plus more to taste
½ pound fresh green beans, trimmed and cut into 1-inch pieces
2 tablespoons finely chopped flat-leaf parsley
1 ½ cups imported Spanish rice, preferably Calasparra (may substitute Arborio)
½ cup cooked or canned no-salt-added chickpeas (from one 15-ounce can), drained and rinsed
½ cup store-bought vegan or traditional mayonnaise