Vegetable Paella

(Serves 4)

1 tablespoon olive oil
1 tablespoon chili flakes
1 finely onion, sliced
1 large yellow capsicum, sliced
1 large red capsicum, sliced
1 cup rice
100 grams chickpeas, soaked and boiled
1 big or 2 small brinjals, cubed
200 grams green beans, cut into 1 inch pieces
½ cup tomato puree
1 vegetable soup cube
1 teaspoon saffron soaked in a little hot water
200 grams mushrooms, sliced
salt to taste


Heat oil. Add chili flakes till they splutter.

Add onion and capsicums and sauté for 5 minutes.

Add rice and sauté again for 5 minutes.

Add chickpeas, brinjals, and green beans along tomato puree, soup cube, saffron and 2 cups water.

Mid-way, add mushrooms and salt. Cook till done.

Serve with chili flakes and whole fresh spring onions.