Go Back

Plant-Based Chickpea Paella

This is a good meal prep option and reheats nicely. You could switch out the paella rice for brown rice, but you'd need to increase the amount of cooking time (to around 35-40 mins).⁠
Prep Time 5 mins
Cook Time 27 mins
Course Main Course
Cuisine Spanish
Servings 4 people


  • 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 pinch saffron (optional)
  • 200 g paella rice⁠
  • 1 400g can of chickpeas drained and rinsed⁠
  • 1 400g can of tomatoes
  • 750 ml veg stock⁠
  • 1 1/2 cups frozen petits pois⁠

To Season

  • 1-2 Tbsp dulse flakes (or to taste)⁠


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