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Vegan Paella with Fava Beans and Carlin Peas

Vegan Paella with Fava Beans and Carlin Peas

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   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 1 Comment

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

  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.


The Cook and Him
The Cook and Him

Author


1 Response

Vicky Beasley
Vicky Beasley

April 21, 2020

Made this last night, ooh it was delicious, full of flavour and goodness. I would mention that the cooking time is a bit odd – I had the whole thing done within an hour!

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