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
