CHICKPEA PAELLA MY WAY ENJOY DAN

                                CHICKPEA PAELLA MY WAY by CHEF DAN:

Serves 8-10

INGREDIENTS:

12-small Poblano peppers, or Anaheim, steamed but left whole

1-onion, chopped

6-garlic cloves, chopped

2-bell peppers, chopped

1-teaspoon EACH smoked paprika, ground cumin & sweet cayenne pepper

Salt & black pepper to taste

1-pound green beans, cut into 1-inch pieces

3-cups arborio rice

3-(14.5 Oz) cans reduced sodium chickpeas, drained & rinsed

2-cups spinach, chopped

1-cup mayonnaise, mixed with 1 finely chopped garlic clove

DIRECTIONS: (PRE-HEAT OVEN TO 400 F)

1.   In a skillet combine broth & saffron over medium-high heat.

2.   Bring to a boil.

3.   Reduce heat cover & simmer for 15 minutes.

4.   Set a box grater over a bowl & run cut side of tomato across course of grater, continue until just left with skin.

5.   Heat a paella pan over medium-high heat or 2 11-nich cast-iron skillet

6.   Pour in oil & when simmering, add poblano peppers & roast both sides.

7.   Transfer to a plate.

8.   Add onion, garlic, & bell peppers, sauté for 6-8 minutes.

9.   Stir in paprika & next 4 ingredients & sauté 30 seconds.

10 Stir in green beans & cook until crispy.

11 Stir in tomato pulp, parsley & cook 30 seconds.

12 Stir in rice, coating it well with pan mixture.

13 Stir in broth, chickpeas & spinach, stirring until no longer soupy, but the rice is still covered with by liquid, about 5-7 minutes.

14 Nestle poblano peppers on the rice, transfer pan to pre-heated oven.

15 Bake covered with foil for 12-15 minutes.

16 Uncover & let sit for 10-12 or until rice is al dente.

17 Dish up in bowls & add garlic mayo as desired to each bowl.

ENJOY DAN                                                STAY STRONG BEAT CANCER!!!