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