Description
Delicious vegan vegetable and chickpea paella perfect for all the family.
Ingredients
250g Paella rice (dried)
1.5 litres vegetable stock
3 cloves garlic crushed
1 400g can Chickpeas (drained)
2 tbsp. smoked paprika
1 tbsp. Turmeric
4 peppers deseeded and cut into small chunks
2 small red onions peeled and finely chopped
3 small red onions peeled and quartered
Large handful of baby spinach
15 cherry tomatoes halved
200g Mushrooms (sliced)
Low-Calorie cooking spray
Instructions
1. Using low-calorie cooking spray in a large frying pan placed over medium-high heat, fry garlic and the chopped onion until soft.
2. Add paella rice and fry gently for 2 minutes.
3. Add two ladles of stock and stir gently until the rice has absorbed all the liquid.
4. Add the remainder of the stock and cook for 10 minutes still on medium-high heat.
5. Add paprika, turmeric, quartered onions, peppers, chickpeas and mushrooms and turn heat to medium.
6. Cook for a further 5 minutes then add halved cherry tomatoes and cook for a further 5 minutes.
7. Add the spinach and stir through. As soon as the spinach has wilted a little serve immediately.
Notes
If allowed to cool and thoroughly reheated this was just as tasty the following day!
Nutrition
- Serving Size: 1 Porton
- Calories: 285
- Sugar: 19.8 g
- Sodium: 378.9 mg
- Fat: 3.1 g
- Saturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 57.8 g
- Protein: 11.3 g