Chickpea Paella

Chickpea and Chorizo Paella
Serves 4 to 6

Ingredients
8 oz. Spanish chorizo, ½-inch thick half moons
3 Tbsp. extra-virgin olive oil
1 medium red or yellow onion, minced
8 garlic cloves, thinly sliced, plus 2 garlic cloves, minced
4 tsp. paprika
Large pinch saffron, threads crumbled
1½ cups rice
1 Tbsp. chopped fresh thyme
4 cups chicken broth (or up to 2 cups chickpea cooking liquid)
1 can chickpeas
1 can (14 ounces) diced tomatoes, well drained
7oz roasted red peppers thinly sliced
1 cup frozen peas, defrosted
4 scallions, root ends and tops trimmed, thinly sliced on the bias
1 lemon, cut into wedges for serving

Add the chorizo to a 12-inch skillet and cook over medium-high heat,
stirring frequently, until just beginning to brown, about 5 minutes.
Transfer to a paper-towel-lined plate to drain; remove all but one
tablespoon of the rendered fat from the skillet.

Add the olive oil, onion, sliced garlic, and large pinch salt; cook over
medium-high heat, stirring occasionally, until softened and just
beginning to brown, about 5 minutes. Add the remaining garlic, paprika,
and saffron, and cook, stirring constantly, until fragrant and paprika
has darkened, 1 minute. Stir in the rice; add thyme and broth, and bring
to a simmer.

Stirring occasionally with a rubber spatula to redistribute the broth and
rice, cook for 10 minutes. Sprinkle the chickpeas, tomatoes, and red
peppers evenly over the top. Cook uncovered, without stirring, until the
liquid is completely absorbed and the rice is tender, about 10 minutes
longer. Sprinkle peas, cooked chorizo, and scallions over the rice;
cover, and allow to sit for 5 minutes. Serve with lemon wedges on the
side.