1 tablespoon olive oil
1 large yellow onion, chopped
3 garlic cloves, minced
1 cup vegetable broth
1 pinch saffron threads or ground turmeric (for color)
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon red pepper flakes
1 (28-ounce) can diced fire-roasted tomatoes, undrained
Salt and pepper to taste
1 cup frozen green peas, thawed
1 (15.5-ounce) can chickpeas, drained and rinsed
2½ to 3 cups cooked rice
1 (6-ounce) jar marinated artichoke hearts, drained and chopped
1 (6-ounce) jar roasted red bell pepper, drained and chopped
½ cup sliced pimiento-stuffed green olives
2 tablespoons chopped fresh parsley

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