This vegan quinoa chickpea paella is a satisfying one pan meal. It includes not only veggies and quinoa but chickpeas make it more filling and olives add a great twist.
This dish does not include much prep except for chopping the veggies because the quinoa cooks in the pan with everything else and it uses canned chickpeas so no presoaking!Print Recipe Jump to Recipe
Notes on the Ingredients and Substitutes for Vegan Quinoa Chickpea Paella:
- Chickpeas: This dish used canned chickpeas so you do not have soak anything beforehand. If you want to use fresh chickpeas you can of course Just remember to soak and cook the chickpeas in an instant pot or pressure cooker before you start making this dish.
- Chickpeas actually work really well in this Vegan Quinoa Paella but you can still sub beans if that is what you have. Chickpeas are larger and hearty so a can of kidney beans or great northern beans should work fine as well a can of white cannellini beans. Black beans are smaller and may get a bit mushier but if that it all you have it should be fine.
- Canned Tomatoes: I would not recommend subbing this ingredient but if you do:
- Very ripe fresh tomatoes. If the tomatoes are not ripe enough it will affect the flavor of the overall paella.
- Bell Peppers: I used mini peppers but regular sized bell peppers are fine. A poblano pepper would probably work fine too but I have not tried it.
- Olives: Green olives have a uniquely salty flavor but if you are not a fan kalamata olives will also do. If you prefer a more subtle olive taste use black olives.
- Veggie broth: The brand of veg broth that you use will affect the overall saltiness of the paella. Keep this is mind when adding extra salt.
- White quinoa: You can probably use red or multicolor quinoa and the proportions should be the same. Keep in mind that using all red quinoa may require you to add a bit more broth. I use https://www.costco.com/kirkland-signature-organic-quinoa%2C-4.5-lbs.product.100336580.html (Not an ad).
Vegan Quinoa Chickpea Paella
A filling one pan meal with quinoa, chickpeas and veggies. Olives add a twist.
- 9 mini peppers sliced, plus a couple more for garnish. (Or use 1 small bell pepper or 1 1/2 med bell pepper chopped in med to large pieces.)
- 1 cup quinoa
- 1 can diced tomatoes You can use fresh chopped tomatoes but this recipe relies on the concentrated flavor from the can.
- 1 small onion or 1/2 large onion, chopped into med pieces.
- 1/3 cup frozen peas thawed. (You can thaw quickly by putting the peas in water and microwaving for one minute.)
- 1 tsp paprika
- 1 tsp salt You can use a little extra if you do not use olives.
- 1 1/2 tsp plus 1/4 tsp turmeric
- 1 15 0z can chickpeas, drained of the liquid. Save 1/4 cup for garnish.
- 2 cups vegetable broth
- 2 large garlic cloves, minced
- 1/3 cup green olives, sliced. Plus more for garnish
- 2 tbsp oil
- Turn on oven to med. heat. Add 2 tbsp oil.
- Once hot, turn heat a little lower and add the onions. Cook for 2-3 minutes, stirring occasionally.
- Add the peppers, except for the garnish portion and cook for 3-4 min, stirring occasionally.
- Add the peas, quinoa, tomatoes, chickpeas (except those reserved for garnish), salt and garlic.
- Stir until well blended.
- Add the broth, turmeric and olives. When adding the broth, add it to the middle of the pan. Stir.
- Lower heat and cover.
- Cook for 25-30 min until the quinoa is cooked.
- When the pan has cooked for about 15 minutes, start working on the garnish. You can either: 1) Heat some oil in a separate pan and one it is hot, add the garnish veggies, chickpeas and 1/4 tsp turmeric. Stir and saute for a few minutes. Or, 2) Stir the garnish veggies, chickpeas, turmeric in a bowl and add to the top of the pan when there is about 10 minutes of cooking time left.
Looking for more healthy mains? Try our Healthier Masala Mac and Cheese: