Chickpea and Spinach Paella with Roasted Red Pepper Salad

Step 1: Sauté the vegetables

In a large paella pan or skillet, heat olive oil over medium heat. Add onion, garlic, red bell pepper, and yellow bell pepper. Cook until the vegetables are softened, about 5 minutes.

• 2 tablespoons olive oil
• 1 onion (diced)
• 4 cloves garlic (minced)
• 1 red bell pepper (diced)
• 1 yellow bell pepper (diced)

Step 2: Add spices and tomatoes

Stir in diced tomatoes, smoked paprika, turmeric, cumin, and saffron. Cook for 2 minutes, until fragrant.

• 1 (14.5 oz) can diced tomatoes
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1 teaspoon cumin
• 1/4 teaspoon saffron threads

Step 3: Add rice and broth

Add rice and stir to coat in the spice mixture. Cook for 1 minute. Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and liquid is absorbed.

• 1 1/2 cups short-grain rice
• 4 cups vegetable broth

Step 4: Finish the paella

Stir in chickpeas and baby spinach. Cook for another 5 minutes, until the spinach is wilted and chickpeas are heated through. Season with salt and pepper to taste.

• 1 (15 oz) can chickpeas, drained and rinsed
• 4 cups baby spinach

Step 5: Make the parsley dressing

In a small bowl, whisk together fresh parsley, lemon juice, and extra virgin olive oil. Season with salt and pepper.

• 1/4 cup chopped fresh parsley
• 2 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

Step 6: Serve the paella

Serve the paella hot, garnished with sliced roasted red peppers and drizzled with the parsley dressing.

• Sliced roasted red peppers (for garnish)