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Spanish-style Chickpea & Vegetable Paella Members recipe

Spanish · one pot

Spanish-style Chickpea & Vegetable Paella

Saffron-scented rice cooks with artichokes, peppers, peas, green beans, and chickpeas in this colorful meat-free dinner.

  • 40 min in all
  • 20 min hands-on
  • Serves 4
  • A little care

Allergen flags

Celery

Tonight flags allergens cautiously, from each ingredient. Always check the labels on what you buy.

Ingredients

  • Arborio rice1.5 cups
  • Chickpea, drained and rinsed1 15 oz can
  • Vegetable broth4.25 cups
  • Canned diced tomato1 14.5 oz can

  • 9 more ingredients

Nutrition per serving

Calories
680
Protein
28g
Carbs
120g
Fat
13g

Sodium 930 mg

An estimate from USDA data for the ingredients, as the recipe is written.

Equipment

  • Cutting board
  • Wide skillet with lid
  • Wooden spoon

Method

This one's for members.

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Why Tonight would pick this

  • Only 20 minutes of hands-on work; the oven or the pot does the rest.
  • A Spanish night to keep the week interesting.

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