Vegan Paella with Fava Beans and Carlin Peas

Vegan Paella with Fava Beans and Carlin Peas

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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