Vegan Paella with Fava Beans and Carlin Peas

Vegan Paella with Fava Beans and Carlin Peas

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!


  • 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)


  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


Leave a comment

Comments will be approved before showing up.

Also in Recipes for British Beans, Peas & Quinoa

Quinoa Cakes with Chimichurri Yoghurt
Quinoa Cakes with Chimichurri Yoghurt

by Melissa Hemsley February 08, 2020

"Utterly moreish, hot or cold, these make a delicious veggie burger and are also brilliant for parties as bite-size canapés with the chimichurri yoghurt as a dip on the side. They are a great way to use up leftover quinoa, but if you want you can make them from scratch": Melissa Hemsley

Read More

Rye & YQ Bread with Camelina
Rye & YQ Bread with Camelina

by The Cook and Him December 10, 2019

This quick and easy recipe for rye bread - no kneeding required! - from The Cook and Him uses a blend of Wholegrain YQ and Rye Flours with the addition of nutty Camelina Seeds. Just measure, stir, roll, and bake!

Read More

Hummus & Roast Vegetable Pie
Hummus & Roast Vegetable Pie

by The Cook and Him November 26, 2019

The Cook & Him's combination of hummus (or ful nabed!) with roasted vegetables gives this delectable pie a rich creaminess, while camelina seeds provide a nutty crunch.

Read More