Vegan Paella with Artichokes Chickpeas and Olives
This vibrant vegan paella is a delicious and hearty dish packed with Mediterranean flavors. It features saffron-infused rice cooked with chickpeas artichokes olives and fresh herbs creating a colorful and satisfying meal. Perfect for a family dinner or special occasion this one-pan dish is both easy to make and full of nutrients.
Preparation Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
1 ½ cups short-grain rice (such as Arborio or Bomba)
3 cups vegetable broth (warm)
1 can (15 oz) chickpeas drained and rinsed
1 can (14 oz) artichoke hearts drained and halved
½ cup mixed olives (Kalamata green or black)
1 cup broccoli florets
1 small onion finely chopped
3 cloves garlic minced
1 teaspoon smoked paprika
½ teaspoon saffron threads (steeped in 2 tablespoons warm water)
1 teaspoon ground turmeric
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
2 tablespoons olive oil
1 teaspoon dried oregano
½ teaspoon red pepper flakes (optional)
Fresh dill or parsley for garnish
Lemon wedges for serving
Instructions
Prepare the Base Heat olive oil in a large paella pan or wide skillet over medium heat. Add chopped onion and sauté until soft about 3 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
Add Spices and Rice Stir in smoked paprika turmeric oregano salt black pepper and red pepper flakes if using. Add the rice and mix well so it is coated with the seasonings.
Pour in the Broth Add the saffron-infused water and warm vegetable broth. Stir to combine then spread the rice evenly across the pan. Do not stir after this point to allow a crispy bottom layer (socarrat) to form.
Add Chickpeas and Artichokes Gently scatter the chickpeas and artichokes over the rice. Reduce heat to medium-low and let simmer uncovered for about 15-20 minutes until most of the liquid is absorbed.
Add Broccoli and Olives Place broccoli florets and olives on top then cover with a lid or foil and cook for another 5-10 minutes until the rice is tender and the vegetables are cooked through.
Finish and Serve Remove from heat and let the paella rest for 5 minutes. Garnish with fresh dill or parsley and serve with lemon wedges on the side.
Tips for the Best Vegan Paella
Do Not Stir After adding the broth allow the rice to cook undisturbed so it develops the signature crispy bottom.
Use the Right Rice Short-grain varieties like Bomba or Arborio absorb liquid well and create the best texture.
Boost Flavor Add a splash of white wine before adding the broth for extra depth.
Customize Your Veggies Try adding red bell peppers peas or asparagus for variety.
Nutritional Information (Per Serving)
Calories: ~350 kcal
Protein: ~9g
Carbohydrates: ~55g
Fat: ~10g
Fiber: ~8g
This vegan paella is a flavorful and satisfying dish packed with Mediterranean ingredients. With tender artichokes hearty chickpeas and aromatic saffron-infused rice it’s a perfect plant-based twist on a classic.
This vegan paella is a beautiful and flavorful dish that brings the taste of Spain to your table in a plant-based way. Enjoy it as a standalone meal or pair it with a fresh salad.
Enjoy it fresh with a squeeze of lemon