Vegetarian Paella with Smoky Chickpeas & Fire-Roasted Peppers

Spanish Classic with a Plant-Based Twist: Vegetarian Paella with Smoky Chickpeas and Fire-Roasted

There’s something magical about a steaming pan of paella arriving at the table — the aroma, the colour, and that golden, crispy base known as socarrat. Traditionally brimming with seafood or meat, this Spanish favourite is getting a delicious plant-based makeover in our latest kitchen creation.

Our Vegetarian Paella with Smoky Chickpeas and Fire-Roasted Peppers brings bold flavour and vibrant colour to the centre of your table — no chorizo or prawns required. Chickpeas, pan-tossed in smoked paprika, deliver a satisfying richness, while fire-roasted capsicums and grilled zucchini add depth and sweetness. The hero? Our El Socarrat Paella Rice, soaking up every drop of saffron-infused broth and forming that irresistible crust at the base.

Whether you're vegan, vegetarian, or simply looking to enjoy more plant-based meals, this recipe is a celebration of Spanish tradition with a fresh, flavour-packed twist. Serve it straight from the pan with a squeeze of lemon, a handful of parsley, and maybe a glass of Tempranillo on the side.

This isn’t just a meatless meal — it’s a masterpiece.

👉 Grab the full recipe below and bring a little bit of Valencia to your own kitchen.

#PetitsTresorsCuisine #PlantBasedPaella #SocarratSecrets

Vegetarian Paella with Smoky Chickpeas & Fire-Roasted Peppers

Andrew Harrington

Servings

4-6

Prep Time

30 minutes

Cook Time

45 minutes

Calories

536

Cuisine

Spanish

Category

Vegetarian Paella

A colourful twist on a Spanish classic, this Vegetarian Paella combines smoky chickpeas, fire-roasted capsicums, and saffron-infused El Socarrat Paella Rice for a hearty, flavour-packed dish. Each spoonful delivers rich textures, vibrant spices, and the iconic golden crust — the socarrat — that makes paella truly unforgettable. Perfect for vegans, vegetarians, and lovers of bold, plant-based cooking, this one-pan wonder brings the spirit of Valencia to your table, no seafood required.

Vegetarian Paella with Smoky Chickpeas & Fire-Roasted Peppers

Ingredients

  • 3 tablespoons extra-virgin olive oil​

  • 3 cloves garlic, minced​

  • 1 red bell pepper, sliced into strips​

  • 1 yellow bell pepper, sliced into strips​

  • 1 medium zucchini, sliced into half-moons​

  • 1 teaspoon smoked paprika​

  • 1/2 teaspoon sweet paprika

  • A pinch of saffron threads (optional)​

  • 1 ½ cups short-grain rice (such as Bomba or Arborio)​

  • 1 can (15 oz) chickpeas, drained and rinsed​

  • 1 can (14 oz) fire-roasted diced tomatoes, drained​

  • 3 ½ cups vegetable broth​

  • 1/2 cup frozen peas​

  • Sea Salt Flakes to taste​

  • Freshly ground black pepper, to taste​

  • Fresh parsley, chopped, for garnish​

  • Lemon wedges, for serving​

Directions

  1. Sauté Aromatics: In a large, deep skillet or paella pan, heat the olive oil over medium heat. Stir in the minced garlic and cook for an additional minute until fragrant.​

  2. Add Vegetables: Incorporate the sliced bell peppers and zucchini into the pan. Sauté for 5-7 minutes until the vegetables begin to soften.​

  3. Spice It Up: Sprinkle in the smoked paprika, sweet paprika, and saffron threads (if using). Stir well to coat the vegetables with the spices.​

  4. Introduce Rice and Chickpeas: Add the rice to the pan, stirring to combine with the vegetables and spices. Cook for 2 minutes to lightly toast the rice. Then, mix in the drained chickpeas and fire-roasted tomatoes.​

  5. Simmer: Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer uncovered for about 20 minutes, or until the rice is tender and most of the liquid is absorbed.​

  6. Add Peas and Rest: Scatter the frozen peas over the top of the paella. Cover the pan with a lid or foil and let it rest off the heat for 5-10 minutes. This allows the flavours to meld and the peas to warm through.​

  7. Serve: Garnish the paella with chopped fresh parsley and serve with lemon wedges on the side for a bright, zesty finish.​
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