Paella with chickpeas, green beans, and shishito peppers from Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes (page 177) by Joe Yonan

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Accompaniments: Chickpea aioli

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • BoobGuru on May 30, 2026

    Thought it was bland, way under seasoned. I wouldn't make this again.

  • bernalgirl on May 22, 2024

    I followed the structure of this recipe while making some significant ingredient changes and it was a huge hit. Most significantly, I added small Spanish chorizo sausages which I’d purchased on a whim, which I blistered after the shishitos. I also blistered the green beans, removed them and added them back per the recipe. Finally I’d cooked a batch of Rancho Gordo white limas and added those instead of chickpeas. They were wonderfully creamy, better in my opinion than more firm chickpeas. Next time I’d double the shishitos.

  • spatterson88 on February 13, 2021

    We halved the recipe and it made more than 4 servings. I also used pickled shishitos, and that added quite the kick!

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