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Vegan Paella with

Fava Beans and Carlin Peas

by The Cook & Him

Serves 2


  • 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)



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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