Name: Wheatberry Chickpea Paella
Prep time: 27 min
Cook time: 62 min
Total time: 90 min
Yield: 6 servings
Cuisine: mediterranean
Ingredients: 0.5 tsp saffron threads; 0.5 cup boiling water; 1 cup wheatberries; 1 tbsp olive oil (for sautéing leeks); 2 tsp olive oil (for sautéing garlic); 2 pcs leeks (white and green parts only, sliced into ¼ inch half moons and washed well); 6 clove garlic (minced); 0.5 tsp dried oregano; 0.5 tsp dried thyme; 1 cup dry white wine ((Chardonnay is great)); 0.5 tsp salt; 1 cup vegetable broth; 1 tbsp tomato paste; 2 pcs roasted red peppers (jarred or homemade, finely chopped); 2 pcs bay leaves; 4 tsp capers; null null black pepper (Lots of fresh); 2 cup chickpeas (drained, cooked (one 15 oz can should work)); 0.25 cup parsley (or cilantro, chopped); 2 tbsp lemon juice (fresh)

Instructions

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1

Place wheatberries (1 cup) in a 2-quart pot and submerge in water that covers them by 2 extra inches. Cover and bring to a boil. Let boil for minutes (2) then turn the heat off completely. Keep covered and let steam for another minutes (60). They should be firm and chewy, but if you think they are a tad too firm that’s okay because we’re going to cook them the rest of the way in the paella. Drain and set aside.
2

In order to get the most flavor from saffron threads (0.5 tsp), they need to be steeped. Pour boiling water (0.5 cup) over the [saffron threads] in a coffee mug, cover and let sit for about minutes (60). Once ready to use, press against the [saffron threads] with the back of a spoon to crush it a little. It’s now ready to use (this liquid is the saffron liquid).
3

First you’re going to sauté leeks (2 pcs) and set them aside. In a large pan over medium heat, sauté leeks (2 pcs) in olive oil (1 tbsp) with a pinch of [salt] for about minutes (7), until tender. Transfer to a plate and set aside.
4

In the same pan over medium-low heat, sauté garlic (6 clove) in olive oil (2 tsp) for about minute (1). Add the dried oregano (0.5 tsp) and dried thyme (0.5 tsp) and sauté for about minute (0.5) more. Add dry white wine (1 cup), salt (0.5 tsp) and the saffron liquid (from the prepared [saffron threads]). Turn the heat up high. Bring to a boil and let boil and reduce for about minutes (3).
5

Lower heat back to medium, add the cooked [wheatberries], vegetable broth (1 cup), tomato paste (1 tbsp), roasted red peppers (2 pcs), bay leaves (2 pcs), capers (4 tsp) and [black pepper]. Let cook for about minutes (15) adding chickpeas (2 cup) about halfway through. The [wheatberries] should absorb a lot of the liquid, but it should still be somewhat saucy. Remove [bay leaves] and taste for [salt].
6

Mix in the chopped parsley (0.25 cup) or cilantro and lemon juice (2 tbsp). Turn off heat and let sit for about minutes (10) to let the flavors marry. It’s one of those things that will taste even better in an hour or so, so if you’ve got that kind of time then go for it, just gently reheat before serving.