You don't need meat for a delicious flavourful paella. This vegan version proves it!

Chickpea stew

INGREDIENTS: ​

• 1 tbsp extra virgin olive oil
• 100g swiss brown mushrooms, quartered
• 4 flat mushrooms, each cut into 3 slices
• 1 brown onion, halved, sliced
• 3 garlic cloves, chopped
• 3 tsp smoked paprika
• 1 tbsp finely chopped fresh oregano, plus extra leaves to serve
• 1 tbsp finely chopped flat-leaf parsley, plus extra to serve
• Large pinch of saffron threads
• 1 1/2 cups medium-grain white rice
• 1/4 cup tomato paste
• 3 cups Massel chicken style liquid stock
• 4 mini capsicums, halved lengthways, seeds removed
• 1 cup edamame, thawed, peeled
• 125g cherry tomatoes, halved
• Lemon wedges, to serve

METHOD:

1. Heat oil in a large, deep frying pan over medium-high heat. Add mushrooms and onion. Cook, stirring, for 5 minutes or until starting to brown. Add garlic, paprika, oregano, parsley and saffron. Cook for 1 minute or until fragrant.
2. Add rice. Cook, stirring, for 1 minute. Add tomato paste. Stir to combine. Add stock. Bring to a simmer. Season with salt and pepper. Top with capsicum. Reduce heat to low. Cook, covered, for 10 minutes. Sprinkle with edamame. Cook, covered for a further 5 minutes or until rice is tender.
3. Top with tomato and sprinkle with extra oregano and parsley. Serve with lemon wedges.