Can I use fresh artichoke hearts instead of jarred marinated ones?

While the recipe calls for store-bought marinated artichoke hearts for convenience and flavor, you could use fresh ones if prepared and seasoned similarly, though cooking time might vary.

What is the purpose of adding lemon juice and zest to this paella?

The lemon juice helps deglaze the pan and adds a bright acidity that cuts through the richness, while the zest provides an aromatic, fresh finish to the dish.

Why are cucumber ribbons and fresh mint used as toppings for this paella?

Cucumber ribbons add a refreshing crunch and visual appeal, while fresh mint provides a burst of cool, aromatic flavor that complements the warm, savory paella.

How should I store leftover Chickpea, Artichoke, and Millet Paella?

Store any leftover paella in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

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Chickpea, Artichoke, and Millet Paella
[Vegan]

JK By: Jodi Kay

Author Bio

Crowd-pleasing, nourishing, veggie-filled recipes that use adventurous global flavors and simple ingredients. I'm Jodi, author, creator,... Read More

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A vibrant vegan paella dish featuring fluffy golden millet, chickpeas, and red bell pepper, topped with tender marinated artichoke hearts, green cucumber ribbons, and fresh mint, served in a rustic pan.

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Chickpea, Artichoke, and Millet Paella [Vegan]

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Ingredients You Need for Chickpea, Artichoke, and Millet Paella [Vegan]

1 yellow onion, diced
4 small garlic cloves, crushed
1 red bell pepper, chopped
1 tablespoon olive oil
2 cups cooked chickpeas ( or 1 14-ounce can, drained and rinsed)
1 1/2 cup millet, rinsed and drained
1 teaspoon paprika
1/4 teaspoon saffron
1/2 tablespoon fresh thyme leaves
1/2 teaspoon dried chili flakes
Juice and zest of one lemon
1 13.5-ounce can diced tomatoes
2 cups low-sodium vegetable broth
Water, as needed
1 12-ounce jar of store-bought marinated artichoke hearts, drained and halved
1/2 an English cucumber, peeled into ribbons
1/4 cup fresh mint, roughly chopped
Cracked black pepper

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How to Prepare Chickpea, Artichoke, and Millet Paella [Vegan]

Add olive oil, onion, and garlic to a non-stick stovetop pan, and cook for 1-2 minutes, then add the chopped red pepper and cook together until soft and tender, another 5 minutes. Add chickpeas, millet, and spices and cook everything together for a few minutes, giving time to slightly toast the millet and coat the chickpeas in the spices.
Squeeze over the lemon juice and stir to remove any bits stuck to the bottom, then add the diced tomatoes and vegetable broth. Bring to a boil and reduce to a low simmer for 15 minutes, stirring as little as possible and adding a bit of water if all the liquid has been absorbed. Check the millet, you want it to be just cooked, al dente. Continue cooking for another minute or two if needed, then remove from heat, top with artichoke hearts, cover with aluminum foil and let rest for 10-15 minutes.
Top with cucumber ribbons, fresh mint, and lemon zest.