Plant-Based Chickpea Paella

PREP TIME: 5 mins

COOK TIME: 27 mins

Serves 4


  • 1 medium onion
  • 1 medium red bell pepper
  • 1 medium green bell pepper
  • 1 Tbsp olive oil extra virgin
  • 2 cloves garlic crushed⁠
  • 2 tsp smoked paprika⁠
  • 1 tsp turmeric powder
  • 1 tsp dried thyme
  • small pinchsaffron (optional)
  • 200g paella rice⁠
  • 1400g can of chickpeas drained and rinsed⁠
  • 1400g can of tomatoes
  • 750ml veg stock⁠
  • 1 1/2cups frozen petits pois⁠


  1. Dice the onion and peppers.⁠
  2. Add the oil to a large sautee pan along with the chopped onions and peppers – cook for 5 mins until they start to soften.⁠
  3. Now add the crushed garlic, paprika, turmeric, thyme and saffron (if using) and stir to combine. Cook this for 1-2 mins until fragrant.⁠
  4. Add all the remaining ingredients (rice, chickpeas, tomatoes and stock) and cook uncovered for 15 mins.⁠
  5. Stir in the petits pois and cook for another 5 mins.⁠
  6. Season with the dulse flakes to taste.⁠

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