Vegetarian mains
Mushroom Paella with smoky chickpeas
A vegan paella, still made with saffron but given a twist by adding roasted chickpeas tossed in paprika for a smoky flavour.
Ingredients
- 1 onion, peel and diced⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 garlic cloves, peeled and chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 red pepper, deseeded and sliced ⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 yellow pepper, deseeded and sliced ⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 200g mushrooms, finely sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 4 tomatoes, diced⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 lemon, halved⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 tsp light brown sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 150g arborio rice⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 tin chickpeas⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 paella spice mix (1 tsp paprika, 1/2 tbsp bouillon powder, 1tsp dried thyme)
- pinch of saffron⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 tsp smoked paprika ⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 15g parsley, finely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 15g sorrel, roughly shredded⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 20g flaked almonds
Method
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Step 1
Pre-heat your oven to 200C/Gas 6
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Step 2
Sprinkle the cut sides of lemon with sugar. Place cut-side down in a large, deep frying pan and heat until caramelised, then transfer to a plate.
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Step 3
Heat 2 tbsp of oil in the same pan. Gently fry the onion on a low heat for 10 mins; stir now and then.
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Step 4
Rinse the rice in a sieve. Drain the chickpeas into a colander, rinse under cold water, pat dry with kitchen paper or a clean tea towel, and leave to air dry for 5 mins.
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Step 5
Toss the dried chickpeas on a baking tray in oil to coat. Season with salt. Roast for 30 mins, until crispy on the outside. Toss every 10 mins so they roast evenly. Some may pop a bit.
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Step 6
Meanwhile, add the garlic, mushrooms and pepper to the onion. Stir. Add the rice, tomatoes, paella spice mix, saffron and ½ the smoked paprika. Pour in 600ml of water. Season.
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Step 7
Boil for 25-30 mins, adding more water as needed. Stir occasionally, until the rice is tender with a little bite.
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Step 8
Put the almonds on a baking tray. Bake them for 2-4 mins (keep a good eye on them), until golden.
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Step 9
Toss the cooked chickpeas in the remaining smoked paprika. Toss the sorrel with the rice. Season. Serve the paella, sprinkled with the chickpeas, almonds and parsley, and with the caramelised lemon for squeezing.