Wheatberry "Paella" with Chickpeas and Leeks
Featured Chef Adapted from www.theppk.com.
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Wheatberry "Paella" with Chickpeas and Leeks

This is not a true paella by any means, but is a homey, satisfying meal nonetheless, loaded with Spanish-inspired flavors like saffron, roasted red peppers and capers.

Prep.
Cook.
Category: 
Entree
Tags:
Vegan Vegetarian Dairy-free Corn-free Egg-free Soy-free Nut sensitivity

Ingredients

For 6 Serving(s)

wheatberry-paella-with-chickpeas-and-leeks

  • 1/2 t saffron threads
  • 1/2 c boiling water
  • 1 c wheatberries
  • 2 leeks
  • 1 T olive oil
  • 6 clv garlic
  • 1/2 t dried oregano
  • 1/2 t dried thyme
  • 1 c dry white wine
  • 1/2 t salt
  • 1 c vegetable broth
  • 1 T tomato paste
  • 2 roasted red peppers
  • 2 bay leaves
  • 4 t capers
  • black pepper
  • 1 cn chickpeas
  • 1/4 c chopped flatleaf parsley
  • 2 T lemon juice

Wheatberry "Paella" with Chickpeas and Leeks Directions

  1. Place the saffron threads in a mug. Pour 1/2 cup boiling water over them, cover, and let sit for 1 hour.
  2. Place the wheatberries in a medium pot and add water to cover the wheatberries by 2 inches. Cover and place over medium high heat. Bring to a boil, then stir and let boil for 2 minutes. Remove from heat, keep covered, and let sit for 1 hour. They will be firm and chewy. Drain, and set aside.
  3. In a large skillet over medium heat, saute the leeks in 1 tablespoon of the olive oil and a pinch of salt until tender, 6-7 minutes. Transfer to a dish and set aside.
  4. Add the last 2 teaspoons olive oil to the same skillet and heat over medium-low heat. Add the garlic and saute for 1 minute. Stir in the oregano and thyme and saute another 30 seconds. Add the white wine, salt, and the soaked saffron threads (with water), and increase heat to high. Bring to a boil and cook, stirring occasionally, to reduce liquid, for 3 minutes. Lower heat to medium, and fold in the drained wheatberries. Stir in the vegetable broth, tomato paste, chopped roasted red peppers, bay leaves, capers, and lots of black pepper. Cook, stirring occasionally, for 10 minutes. Stir in the chickpeas and cook for an additional 5 minutes. Remove the bay leaves and taste, adding more salt and pepper if needed.
  5. Remove from heat and stir in the parsley and lemon juice. Allow to rest for 10 minutes, then serve.

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