Vegetarian Paella

• 1 pinch saffron
• 1 medium eggplant, cut into large chunks
• 3 tablespoons authentico olive oil (or your favourite kind)
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 yellow pepper, finely chopped
• 1 red bell pepper, finely chopped
• 2 teaspoons paprika
• 225 g arborio rice
• 2 1/2 cups vegetable broth
• 1 (19 ounce) can diced tomatoes
• salt and pepper
• 1 cup mushroom, sliced
• 1 cup green beans, cut into segments
• 1 (19 ounce) can chickpeas, rinsed and drained

1. Pour 3 tablespoons water over saffron in a small bowl and set aside.
2. Sprinkle salt over the eggplant chunks and let stand in a colander for 30 minutes. Rinse and drain.
3. Heat the oil in a large frying pan and saute the onion, garlic, peppers and eggplant for 5 minutes. Sprinkle with paprika and toss.
4. Add the rice, then incorporate the vegetable stock, tomatoes, saffron and season with salt and pepper to taste.
5. Bring to a boil and simmer for 15 minutes, uncovered, stirring frequently.
6. Fold in the mushrooms, green beans and chickpeas.
7. Cook for another 15 minutes and serve immediately.

saffron, eggplant, authentico olive oil, onion, garlic, yellow pepper, red bell pepper, paprika, arborio rice, vegetable broth, tomatoes, salt, mushroom, green beans, chickpeas

Taken from www.food.com/recipe/vegetarian-paella-175908 (may not work)