Name: Vegetable Paella
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 1 medium yellow onion, chopped fine; 1 1/2 teaspoons fine sea salt, divided; 6 garlic cloves, pressed or minced; 2 teaspoons smoked paprika; 1 can (15 ounces) diced tomatoes (preferably the fire-roasted variety), drained; 2 cups short-grain brown rice*; 1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas; 3 cups vegetable broth; 1/3 cup dry white wine** or vegetable broth; 1/2 teaspoon saffron threads, crumbled (optional); 1 can (14 ounces) quartered artichokes or 1 jar (12 ounces) marinated artichoke, drained; 2 red bell peppers, stemmed, seeded and sliced into long, 1/2”-wide strips; 1/2 cup Kalamata olives, pitted and halved; Freshly ground black pepper; 1/4 cup chopped fresh parsley, plus about 1 tablespoon more for garnish; 2 tablespoons lemon juice, plus additional lemon wedges for garnish; 1/2 cup frozen peas