Vegan Paella with Fava Beans and Carlin Peas

Method

1. Place the Split Fava Beans in a heavy based saucepan. Cover with boiling water and cook for 20-30 minutes until tender but still retaining their shape
2. Toast the Emmer Wheat - put into a small frying pan over a medium heat and cook for just a few minutes, tossing or stirring frequently until lightly toasted and golden. Set those aside too
3. Heat a drizzle of oil in a large frying over a medium heat
4. Add the onion and garlic and sizzle for a minute or two until softened
5. Add the courgette and sugar snaps and saute for a further minute
6. Add the Fava Beans, drained Carlin Peas (or chickpeas), roasted peppers, smoked paprika, rice and vegetable stock, give everything a quick stir then bubble gently until all the liquid has been absorbed and the rice is plump and cooked
7. Taste for seasoning, adding salt & pepper as needed and stir through the lemon juice
8. Sprinkle with the toasted Emmer Wheat and serve immediately.