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.⁠

Claire Hunter

Claire Hunter is a Nutritional Therapy Practitioner and Holistic Nutritionist specialising in IBS, gut health, and plant-based diets. She runs an online virtual clinic helping people manage and reduce distressing digestive symptoms, and optimise their gut health through evidence-based nutrition and lifestyle interventions.

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