Chunky Vegetable Paella

 

8

to 10 saffron threads

1

medium eggplant, cut into 3/4 inch chunks

3

tablespoons olive oil

1

large onion, sliced

3

cloves garlic, crushed

1

medium yellow pepper, sliced in 1" pieces

1

medium red pepper, sliced in 1" pieces

2

teaspoons paprika

1 1/4

cup Arborio rice

3 1/2

cups low-sodium chicken or vegetable stock

1

lb. tomatoes, fresh, chopped

1/2

teaspoon ground black pepper

6

oz. mushrooms, fresh, cut into chunks

1

can (15 oz) Progresso® chickpeas (garbanzo beans), with liquid

Salt to taste

• 1 Steep saffron in 3 tablespoons hot water. Sprinkle eggplant with salt, leave to drain in colander for 30 minutes, then rinse and dry.
• 2 In a large pan, heat olive oil and sauté garlic, onions, peppers and eggplant for about 5 minutes. Add paprika and stir. Mix in rice then add stock, tomatoes, saffron and black pepper. Bring to a boil; simmer for 15 minutes, stirring occasionally. Stir in mushrooms and garbanzo beans. Simmer 15 minutes more until liquid is absorbed, stirring as needed.