Vegan Paella with Fava Beans and Carlin Peas

British Carlin Peas Dried Peas Emmer Fava Beans Grains and Seeds Light Mediterranean Peas Pulses Split Fava Beans Summer Vegan Vegetarian Whole Peas Wholegrains

by The Cook and Him August 21, 2019

Traditional Spanish paella is usually cooked with fish or meat but The Cook & Him have given it a vegan twist, incorporating several of our British pulses and grains. Absolutely packed with veggies, protein and flavour, this recipe is a one-pot wonder.

The toasted Emmer Wheat makes a very moreish snack - you may want to toast more so some of it makes the garnish!

prep: 20 mins / cook: 1 hour 30 mins / total: 2 hours 14 mins / quantity: Serves 2 generously!

Ingredients

¾ cup (120g) Dried Split Fava Beans
¼ cup (50g) Emmer Wheat
1 Red Onion, peeled and finely chopped
3 to 4 cloves Garlic, peeled and crushed
drizzle of olive oil
1 Courgette, diced
2 handfuls Sugar Snap Peas or Mange-tout, finely sliced
400g tin Carlin Peas (or Chickpeas)
½ cup (100g) Roasted Red Peppers, cut into strips
2 tsp Smoked Paprika
1 cup (200g) Short-Grain Rice
2¾ cups (700ml) Vegetable Stock
pinch of Salt and Pepper
1 Lemon (juice only)

Method

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
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
Heat a drizzle of oil in a large frying over a medium heat
Add the onion and garlic and sizzle for a minute or two until softened
Add the courgette and sugar snaps and saute for a further minute
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
Taste for seasoning, adding salt & pepper as needed and stir through the lemon juice
Sprinkle with the toasted Emmer Wheat and serve immediately.

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