This hearty Chunky Vegetable Paella is a comforting, plant-based twist on the classic Spanish dish. It features tender chunks of salted eggplant, earthy chickpeas, and crisp green beans simmered with aromatic saffron-infused risotto rice. The rich flavors of paprika, garlic, and fresh tomatoes meld beautifully with the vegetables, creating a satisfying texture that is both creamy from the rice and crunchy from the beans. Perfect for a cozy weeknight dinner or a festive vegan gathering, this dish brings the warmth of home-style cooking to your table. It is simple to prepare yet impressive enough for guests, offering a robust and flavorful meal that everyone will love.
Chunky Vegetable Paella
Description
This hearty Chunky Vegetable Paella is a comforting, plant-based twist on the classic Spanish dish. It features tender chunks of salted eggplant, earthy chickpeas, and crisp green beans simmered with aromatic saffron-infused risotto rice. The rich flavors of paprika, garlic, and fresh tomatoes meld beautifully with the vegetables, creating a satisfying texture that is both creamy from the rice and crunchy from the beans. Perfect for a cozy weeknight dinner or a festive vegan gathering, this dish brings the warmth of home-style cooking to your table. It is simple to prepare yet impressive enough for guests, offering a robust and flavorful meal that everyone will love.Ingredients
Directions
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Cut the eggplant into thick chunks, sprinkle with salt, and let drain in a colander for 30 minutes, then rinse and pat dry.
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Steep the saffron strands in 3 tablespoons of hot water to release the color and flavor.
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In a large paella pan or wide frying pan, heat the olive oil over medium heat.
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Fry the sliced onion, crushed garlic, sliced bell peppers, and drained eggplant for about 5 minutes, stirring occasionally until softened.
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Sprinkle in the paprika and stir to coat the vegetables evenly.
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Add the risotto rice and stir for a minute to toast slightly.
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Pour in the vegetable stock, chopped tomatoes, saffron water, and seasoning.
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Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 15 minutes, shaking the pan frequently and stirring occasionally.
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Stir in the sliced mushrooms, cut green beans, and chickpeas (including their liquid).
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Continue cooking for another 10 minutes until the rice is tender and most of the liquid is absorbed.
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Serve hot directly from the pan.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 3.1kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.4mg1%
- Total Carbohydrate 0.7g1%
- Dietary Fiber 0.4g2%
- Sugars 0.4g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
