Vegetable Paella

cookieandkate.com

Marise O'Kennedy Annandale

3 tablespoons extra-virgin olive oil, divided

1 medium yellow onion, chopped fine

1 ½ teaspoons fine sea salt, divided

6 garlic cloves, pressed or minced

2 teaspoons smoked paprika

1 can (15 ounces) diced tomatoes (preferably the fire-roasted variety), drained

2 cups short-grain brown rice*

1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas

3 cups vegetable broth

⅓ cup dry white wine** or vegetable broth

½ teaspoon saffron threads, crumbled (optional)

1 can (14 ounces) quartered artichokes or 1 jar (12 ounces) marinated artichoke, drained

2 red bell peppers, stemmed, seeded and sliced into long, ½”-wide strips

½ cup Kalamata olives, pitted and halved

Freshly ground black pepper

¼ cup chopped fresh parsley, plus about 1 tablespoon more for garnish

2 tablespoons lemon juice, plus additional lemon wedges for garnish

½ cup frozen peas

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