Vegan Paella from the Pantry recipes

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 3 cloves garlic cloves, minced
• 1 cup vegetable broth
• 1 pinch saffron threads or ground annatto or turmeric (for color)
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1 (28-ounce) can diced fire-roasted tomatoes, undrained
• salt
• freshly ground black pepper
• 1 cup frozen green peas, thawed
• 1 1/2 cups cooked chickpeas, or 1 (15.5-ounce) can chickpeas, drained and rinsed
• 2 1/2 to 3 cups cooked rice
• 1 (6-ounce) jar marinated artichoke hearts, drained and chopped
• 1 (6-ounce) jar roasted red bell pepper, drained and chopped
• 1/2 cup sliced pimiento-stuffed green olives
• 2 tablespoons chopped fresh parsley

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