Chickpea paella with artichoke hearts, bell pepper, and tomatoes

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chickpea paella with artichoke hearts, bell pepper, and tomatoes

Chickpea paella with artichoke hearts, bell pepper, and tomatoes

Gluten-Free Friendly, Dairy-Free, Soy-Free, Vegan, <600 Calories

2 Servings, 430 Calories/Serving

30–45 Minutes

Ready for some Valencian deliciousness? Start with sizzling bell peppers, juicy tomatoes, and fragrant spices, then add veggie broth and watch as the arborio rice soaks up every ounce of flavor. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic red or other bell pepper
  • 6 ounces organic grape or cherry tomatoes
  • 1 cup cooked chickpeas
  • 1 packet vegetable broth concentrate
  • ½ cup cooked quartered artichoke hearts
  • Sunbasket paella spice blend (granulated garlic - onion powder - sweet smoked paprika - ground turmeric)
  • ½ cup arborio rice
  • ½ cup shelled peas
  • 1 ounce pitted Castelvetrano olives
  • 4 or 5 sprigs organic fresh flat-leaf parsley

Nutrition per serving

Calories 430, Total Fat 11g (14% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 630mg (27% DV), Total Carb. 74g (27% DV), Fiber 13g (46% DV), Total Sugars 10g (Incl. 1g Added Sugars, 2% DV), Protein 13g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the vegetables

  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into 1-inch-wide strips.
  • Cut the tomatoes in half.
  • Rinse the chickpeas.


Start the paella

  • In a small bowl or cup, mix the vegetable broth concentrate with 1 cup [2 cups] warm water and stir to combine.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the bell pepper, season with salt and pepper, and cook, stirring occasionally, until starting to brown and soften, 3 to 4 minutes. Add the tomatoes, artichokes, paella spice blend, and rice, season with salt and pepper, and cook without stirring until the rice is slightly translucent, 3 to 4 minutes. 

Add the vegetable broth and either ½ cup [1½ cups] water and ½ cup white wine (from your pantry) or a total of 1 cup [2 cups] water. Bring to a boil, then reduce to a simmer, cover, and cook without stirring until the rice is almost tender, 20 to 25 minutes. 


Finish the paella

To the pan with the rice, gently stir in the chickpeas and peas, then cook uncovered, without stirring, until the rice is tender, most of the liquid is absorbed, and the chickpeas and peas are heated through, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.

When the paella is almost done, prepare the garnishes.


Prep the garnishes

  • Cut the olives in half, checking for any pits.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.


Transfer the paella to individual bowls, garnish with the olives and parsley, and serve.

Chef's Tip

To achieve a crispy top layer, use your broiler (be sure the frying pan is broilerproof). After the paella has finished cooking (Step 3), place the pan under the broiler and broil until browned on top, 2 to 3 minutes.