Farmer’s markets abound with fresh veggies during the summer months, so homemade veggie paella is the perfect way to support local farmers and get your veggie fix at the same time. This super healthy dish is packed with tons of veggies and low on fat, making it the perfect way fill your body up with satisfyingly light food for the hotter temps.
1 6-ounce jar marinated artichoke hearts
1 red onion
4 cloves garlic
2 cans vegetable broth
1/3 cup water
A good splash of pepper
2 cups fresh green beans cut into 1 inch pieces
1 cup long grain rice
2 fresh ears of corn husked, and cut off the ear
2 zucchini, sliced
1 red pepper, diced
a dash of lemon juice
1 15 ounce can chickpeas
Heat 1 tablespoon of olive oil on a skillet over medium heat. Drain artichokes, reserving marinade to pour in with olive oil. Add onions and garlic, stirring frequently for 5 mins to avoid burning. Add broth, water, pepper, and bring to a boil. Stir in green beans and uncooked rice. Bring back to a boil, then reduce heat and cover so the veggies have time to simmer.
Add corn, zucchini, red pepper, and lemon juice. Cover and continue cooking until veggies and rice are tender, but not soggy. Stir in chickpeas and artichoke hearts, allow to heat completely before serving.
Personally, I think this dish tastes way better the second day, after the veggies and rice have time to soak up all the yummy juices. I usually make it way ahead of time, then throw it in the fridge and head outside for a nice long nature hike. I love this paella topped with black pepper and course sea salt. This dish is equally healthy and delicious, I could (and do) eat it all day!