Fava Bean Puree with Chicory
In Apulia, Italy this wholesome and delicious vegetarian dish is served in late summer and autumn when chicory is in season. It's always a favourite on our annual Italian Cooking Holiday.
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Fava Bean Puree with Chicory | Fave e Cicoria
Serves 4
Dietary: Vegan
Ingredients
- 200g dried split fava beans
- stock
- 1 stick of celery, chopped
- ½ onion, chopped
- 1 carrot, chopped
- 2 bay leaves
- parsley stalks
- 1 litre water
- olive oil
- salt to taste
- 500g chicory such as Puntarelle
- 3 tbsp olive oil
- 3 cloves garlic, sliced
- 1-2 chillies, sliced
- salt to taste
Method
- Soak the fava beans over night.
- Cook the beans with the vegetables for 1 ½ hours until soft and falling apart. When cooked remove the bay leaves.
- Puree the beans and vegetables till creamy, add salt and olive oil to taste.
- Cook the chicory in boiling water for 3 minutes and drain.
- Sauté the chicory with the olive oil, garlic and chilli and season well.
- Serve the chicory on top of the bean puree and eat at once.
Tips
- The fava bean puree will thicken as it cools.
- I like to use split fava beans as they cook more quickly.
- British grown fava beans are available from wholefood stores or you can buy them from Italian and Middle Eastern stores.
- Instead of chicory use other bitter leaves such as cavolo nero, kale, chard, spinach or even dandelion.