Chickpea & Artichoke Paella

1 tablespoon olive oil
1 1/2 cups rice
1 teaspoon dried chili flakes
250g chickpeas (soaked, boiled and rinsed)
1/4 cup sherry vinegar
2 1/2 cups chicken stock
1 quantity tomato sauce
300g artichokes (halved)
1 tablespoon of lemon zest
1/2 cup mint leaves


Heat the oil in a 4 litre capacity non stick frying pan over high heat. Add the rice, chili, chickpeas and cook, stirring for 1 minute. 

Add the vinegar and cook for one minute or until absorbed. Stir through the stock and tomato sauce and bring to the boil. Reduce heat to low and cook for 15 minutes without stirring. Remove paella from the heat, top with artichoke, cover with aluminium foil and set aside to rest for 15-18 minutes or until the liquid is absorbed.

Top with lemon zest and mint leaves to serve. Serves 4. 

Recipes sourced from Donna Hay