Artichoke, aubergine and pea paella

Ingredients:

1 small onion, chopped

1 garlic clove, chopped

1 aubergine 1 red pepper, chopped

Handful of cherry tomatoes

240g Basmati/paella rice

Tomato sauce or tomato puree

50g tinned artichoke hearts

1tsp sweet paprika

1 tsp turmeric

1 tin butter beans

To serve:

240g peas

Directions:

Cook the onion, garlic, red pepper and aubergine.

Wash the rice, add to the pan and fry it for a few minutes.

Add the spices, cover with hot water and cook until the rice is ready.

Then add the butter beans, cooked artichoke hearts, chopped cherry tomatoes and tomato puree/sauce. Put the lid on and let it cook on low heat for a further 15 minutes.

Cook the peas and serve on the side.