Fava bean puree & chicory

Ingredients

Serves 4

For the fava bean puree

• 2 garlic cloves, crushed

• 1 onion, finely chopped

• 2 cups of dried split fava beans, rinsed and drained

• 10 cups water, filtered preferably

• 1 bay leaf

• extra virgin olive oil

• salt and pepper to taste

For the chicory

• 1 bunch of chicory, roughly cut

• salt and pepper to taste

• 1 lemon, juiced

Method

For the fava bean puree

Fry the garlic and onion for five minutes, or until the onions have softened.

Add the fava beans and fry for two minutes.

Add the water and bay leaf. Bring to boil, then turn down the heat and cover with a lid. Simmer for around 45 - 60 minutes, until the beans have softened. Remove from heat. (Throughout the cooking time, keep checking the beans to make sure they have not boiled dry. If so, top up with boiling water.)

Remove the bay leaf, and pour a good amount of olive oil and season. 

Mash the beans, until they turn into a creamy paste. If you would create a smooth consistency, use a food processor or blender.

For the chicory

Steam the chicory in a pan with a pinch of salt and splash of water until tender.

Serve the puree into serving bowls. Top with the chicory and drizzle with olive oil and lemon juice.