Vegetable Paella

• 2 T olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 t paprika
• 2 c water
• 2 t salt
• 15-oz can chickpeas, drained and rinsed
• 3 large plum tomatoes, seeded and coarsely chopped (I used canned)
• 2 roasted red or yellow peppers, coarsely chopped
• 1/2 c chopped peeled carrots
• 6 canned artichoke hearts, quartered
• 1 c frozen peas
• large handful fresh cilantro, chopped
• 1/4 t crushed saffron threads
• 1/4 t cayenne pepper
• 2 c cooked grains (I used whole wheat rice pilaf)

1. In a large pot, heat olive oil, over medium-high heat. Add onion and garlic, and saute, 5-7 minutes, until onions begin to brown. Stir in paprika. Add water, salt, chickpeas, tomatoes, peppers, carrots, artichoke and peas. Bring to a boil and reduce heat to medium-low. Cook 8-10 minutes, until a bit of liquid evaporates (you want some juices, but not like soup). Stir in cilantro, saffron and cayenne, and cook 2 minutes. Season to taste with salt and pepper. Serve over cooked grains.

olive oil, onion, garlic, paprika, water, salt, chickpeas, tomatoes, peppers, carrots, hearts, frozen peas, handful fresh cilantro, saffron threads, cayenne pepper

Taken from www.epicurious.com/recipes/member/views/vegetable-paella-51122561 (may not work)