Ingredients

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Toss the aubergine cubes and sliced fennel with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.

2. 2

   Roast the vegetables for about 20 minutes until they are tender and starting to caramelize. Set aside.

3. 3

   While the vegetables roast, heat the remaining 2 tablespoons of olive oil in a large paella pan or wide skillet over medium heat.

4. 4

   Add the chopped onion and red bell pepper, sautéing for 5-7 minutes until softened.

5. 5

   Stir in the minced garlic, smoked paprika, and saffron threads, cooking for 1 minute until fragrant.

6. 6

   Add the rice and drained chickpeas to the pan, stirring to coat the grains in the aromatic oil for about 2 minutes.

7. 7

   Pour in the hot vegetable broth. Stir once to distribute the ingredients evenly, then bring to a boil.

8. 8

   Reduce heat to medium-low and simmer without stirring for about 15 minutes, or until the rice has absorbed most of the liquid.

9. 9

   Arrange the roasted aubergine and fennel on top of the rice. Continue cooking for another 5 minutes until the liquid is fully absorbed and the rice is tender.

10. 10

    Increase the heat to high for 1-2 minutes to create the socarrat (the crispy bottom crust), being careful not to burn it.

11. 11

    Remove from heat, cover with a kitchen towel, and let the paella rest for 5 minutes before serving with fresh lemon wedges.