Chickpea and Spinach Paella with Artichoke Hearts
A colorful paella with chickpeas, spinach, and artichoke hearts offers a blend of hearty and fresh flavors.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chopped.com.
Cooking tools:
- Paella pan
- Microplane
- Chef's knife
- Cutting board
- Can opener
- Colander
- Measuring cup
- Measuring spoon
- Wooden spoon
- Saucepan
- Skillet
- Stove
Ingredients
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 cup arborio rice
- 1 can (14 oz) artichoke hearts drained and quartered
- 1 can (15 oz) chickpeas drained and rinsed
- 2 cups vegetable broth
- 2 cups spinach leaves
- 1 tsp smoked paprika
- 1/2 tsp saffron threads
- 1/2 cup frozen peas
- 1 tbsp lemon zest
- 2 tbsp olive oil
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