Vegan Paella

Ingredients:

-------------Chorizo seasoned garbanzo beans and lentils-------------------

• about 1 1/2 cups or (1 - 16 oz can) cooked garbanzo beans
• about 1/3 - 1/2 cup dry lentils, soak them 15 minutes up to a few hours
• 2 cloves garlic, crushed
• 3 T red wine vinegar
• 2 T smoked or regular paprika
• 1/4 - 1 tsp crushed red pepper
• 3/4 tsp course salt (use less if you are using a finer ground salt)
• 1/2 tsp coriander
• 1/4 tsp cumin
• 1/4 tsp fresh ground black pepper

-----------------Remaining Ingredients -------------------------------------------

• 1/4 tsp Saffron threads
• 1 T smoked or regular paprika
• 1 3/4 tsp course salt (use less if using fine ground salt)
• 3 T olive oil or coconut oil
• 1 medium yellow onion, diced
• 1/2 bell pepper, diced or sliced
• 3 cloves garlic, minced
• 2 roma tomatoes, diced or 1 - 14oz can of diced tomatoes in their juices
• 1 handful of green beans, leave whole or cut in half
• 1 handful of frozen broccoli
• 1 cup frozen peas
• 4 cups water 
• 1 tsp coconut aminos
• 2 cups paella rice (I have been using La Preferida's Fancy Pearl Rice - Arroz Tipo Valenciano that I can find at my local Mexican Grocery Store.)
• Artichoke hearts (optional)
• Lemon wedges for garnish (I love using my Moroccan Lemons for garnish on this recipe.)
• chopped parsley for garnish
• lid for your skillet/ pan or foil to cover

-----Directions----------------------------------------------------------------------

• Prepare Chorizo seasoned garbanzo beans and lentils 
• Rinse the lentils. Pour them into a sauce pan and cover with water. Bring to a boil and cook till lentils are soft. 
• Combine lentils, cooked garbanzo beans and remaining ingredients. 
• Set aside and start on the rest of the recipe
• Place saffron threads in a small bowl with about 3 T warm water, set aside.
• Over medium heat, heat a 15-inch paella pan or large skillet. Add olive or coconut oil and onions, bell pepper, garlic and cook till onions are fragrant. 
• Stir in tomatoes, chorizo seasoned garbanzo beans and lentils, paprika and saffron. Cook for 3 minutes.
• Add any other veggies (broccoli, green beans, ect.) Save frozen peas for later, so they don't get too mushy.
• Add 4 cups water and coconut aminos and bring to a boil
• Sprinkle paella rice evenly throughout the pan, Cook on medium heat for 15-20 minutes. You may rotate the pan for even cooking, but don't stir. 
• Add peas, artichokes and cover with foil and cook till remaining liquid is absorbed. 
• Serve with lemons and fresh parsley