Ingredients
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1 pinch saffron
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1 medium eggplant, cut into large chunks
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3 tablespoons authentico olive oil (or your favourite kind)
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1 onion, chopped
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2 garlic cloves, crushed
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1 yellow pepper, finely chopped
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1 red bell pepper, finely chopped
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2 teaspoons paprika
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225 g arborio rice
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2 1/2 cups vegetable broth
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1 (19 ounce) can diced tomatoes
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salt and pepper
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1 cup green beans, cut into segments
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1 (19 ounce) can chickpeas, rinsed and drained
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1 cup mushroom, sliced
Instructions
- Pour 3 tablespoons water over saffron in a small bowl and set aside.
- Sprinkle salt over the eggplant chunks and let stand in a colander for 30 minutes. Rinse and drain.
- Heat the oil in a large frying pan and saute the onion, garlic, peppers and eggplant for 5 minutes. Sprinkle with paprika and toss.
- Add the rice, then incorporate the vegetable stock, tomatoes, saffron and season with salt and pepper to taste.
- Bring to a boil and simmer for 15 minutes, uncovered, stirring frequently.
- Fold in the mushrooms, green beans and chickpeas.
- Cook for another 15 minutes and serve immediately.