If there’s one dish that brings people together, it’s paella. Whether it’s for a laid-back Sunday lunch or a full-blown paella party, this iconic Spanish dish is built for sharing. But who says it has to include seafood or meat to steal the spotlight? This Spanish vegan paella with chickpeas and artichoke hearts delivers big on flavor, tradition, and that irresistible saffron aroma—all while staying entirely plant-based. Think of it as a celebration of vegetables with a Mediterranean flair—like the soul of Spain dressed up in a vibrant, sunny bowl. It’s hearty, colorful, and absolutely satisfying, making it perfect for weeknights or your next gathering.
Spanish Vegan Paella with Chickpeas and Artichoke Hearts
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine Spanish
Paella pan or wide skillet A traditional paella pan works best for getting that crispy socarrat, but a wide, shallow non-stick skillet works in a pinch.
Wooden Spoon or Spatula For stirring the vegetables and rice gently.
Lid or foil If your pan doesn’t have a lid, foil will help trap the steam in the final cooking phase.
Chef’s knife and cutting board For prepping all those beautiful vegetables.
Box grater Useful for grating the tomato, which acts as a flavor base.
Vegetables & Aromatics
- 1 large yellow onion finely chopped
- 4 cloves garlic minced
- 1 red bell pepper sliced into strips
- 1 yellow bell pepper sliced into strips
- 1 medium tomato grated (discard the skin)
- 1 cup canned or cooked chickpeas drained and rinsed
- 1 cup artichoke hearts quartered (canned or frozen)
- 1 cup green beans trimmed and halved
- 1/2 cup frozen peas
- 1/2 lemon cut into wedges, for garnish
- 1/4 cup chopped fresh parsley for garnish
Spices & Seasonings
- 1 tsp smoked paprika
- 1/4 tsp ground turmeric for added color and nutrition
- 1/2 tsp ground cumin optional but adds earthy warmth
- Salt and black pepper to taste
- A generous pinch of saffron threads steeped in 1/4 cup warm water
Rice & Broth
- 1 1/2 cups short-grain rice like Bomba or Arborio
- 4 cups vegetable broth preferably warm
Olive Oil
- 2 tbsp good-quality extra virgin olive oil
Infuse the saffron
Begin by soaking the saffron threads in 1/4 cup of warm water. Let them sit while you prep the rest of your ingredients. This little step makes a big impact.
Sauté the aromatics
In your paella pan, heat olive oil over medium heat. Add the chopped onion and a pinch of salt. Cook for 5–6 minutes until softened. Stir in the minced garlic and cook another 1–2 minutes until fragrant.
Add the vegetables
Toss in the bell peppers and green beans. Sauté for about 5 minutes until they start to soften. Add the grated tomato, smoked paprika, turmeric, and cumin. Stir to coat everything well, cooking until the tomato has thickened slightly—about 3 minutes.
Stir in chickpeas and artichoke hearts
Add the chickpeas and artichoke hearts to the pan. Mix well so they’re evenly distributed.
Add the rice
Pour the rice evenly over the vegetable mixture—do not stir after this point! Gently shake the pan to level everything out.
Pour in broth and saffron water
Add the warm vegetable broth and the saffron-infused water evenly across the pan. Season with salt and pepper to taste.
Simmer uncovered
Bring the mixture to a gentle boil, then reduce to a simmer. Let it cook uncovered for about 18–20 minutes. Do not stir. This helps develop the beloved socarrat (crispy bottom layer).
Add peas and cover
Sprinkle the frozen peas on top. Cover the pan with a lid or foil and reduce heat to low. Let it steam for another 10 minutes to finish cooking the rice and meld the flavors.
Rest and garnish
Remove from heat and let the paella rest, covered, for 5 minutes. Garnish with chopped parsley and lemon wedges. Serve straight from the pan.
Pairings
This vegetable paella recipe is versatile and pairs wonderfully with a variety of side dishes and drinks. For a Mediterranean touch, serve it alongside a light vegan mediterranean bowl filled with tabbouleh, hummus, and olives. If you’re planning a broader plant-based feast, a platter of vegan fajitas or vegetarian Mexican recipes like esquites or elote-inspired corn salad add an exciting contrast in texture and spice.
Looking for a wine pairing? Go with a crisp, dry white like Albariño or Verdejo, which balances the saffron and smokiness beautifully. For non-alcoholic options, a lemon-mint sparkling water or agua fresca with cucumber would be a refreshing touch.
FAQs
1. Can I use brown rice instead of white?
Yes, but keep in mind that brown rice requires more liquid and a longer cooking time. It also won’t develop the same texture as traditional short-grain rice used in classic paella recipes. If using brown rice, add an extra 1/2 cup of broth and extend cooking time by 10–15 minutes.
2. What kind of artichokes work best?
Canned or frozen artichoke hearts are ideal. Avoid marinated ones, as their flavor can overpower the dish. Just make sure to drain them well and pat dry before adding to the pan.
3. Is there a good substitute for saffron?
While saffron is traditional, it can be pricey. A small pinch of turmeric adds color, and smoked paprika delivers depth. However, for the full vegan paella recipe experience, saffron is highly recommended.
4. Can I add other beans to this dish?
Absolutely. To make it more like a 3-bean Spanish vegan paella, try adding white beans and black beans along with the chickpeas. Just keep the total bean volume around 1 1/2 cups to maintain the rice-to-bean ratio.
5. Does this dish reheat well?
Yes! It makes great leftovers. Store in an airtight container for up to 3 days. Reheat in a pan with a splash of broth or water to bring it back to life—perfect for weekday lunches or turning into a vegan Mediterranean bowl the next day.
