Ingredients:
1 pinch saffron
1 medium eggplants, cut into large chunks
3 tablespoons authentico olive oil ( or your favourite kind)
1 onions, chopped
2 garlic cloves, crushed
1 yellow peppers, finely chopped
1 red bell peppers, finely chopped
2 teaspoons paprika
225 g arborio rice
2 1/2 cups vegetable broth
1 (19 ounce) cans diced tomatoes
salt and pepper
1 cup mushrooms, sliced
1 cup green beans, cut into segments
1 (19 ounce) cans chickpeas, rinsed and drained
Directions:
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.
Servings: 6
Time preparation: 30 min.
Time total: 90 min.