Vegetable Paella

Ingredients (18)

• 3 tablespoons extra-virgin olive oil, divided
• 1 medium yellow onion, chopped fine
• 1 1/2 teaspoons fine sea salt, divided
• 6 garlic cloves, pressed or minced
• 2 teaspoons smoked paprika
• 1 can (15 ounces) diced tomatoes (preferably the fire-roasted variety), drained
• 2 cups short-grain brown rice*
• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
• 3 cups vegetable broth
• 1/3 cup dry white wine** or vegetable broth
• 1/2 teaspoon saffron threads, crumbled (optional)
• 1 can (14 ounces) quartered artichokes or 1 jar (12 ounces) marinated artichoke, drained
• 2 red bell peppers, stemmed, seeded and sliced into long, 1/2”-wide strips
• 1/2 cup Kalamata olives, pitted and halved
• Freshly ground black pepper
• 1/4 cup chopped fresh parsley, plus about 1 tablespoon more for garnish
• 2 tablespoons lemon juice, plus additional lemon wedges for garnish
• 1/2 cup frozen peas