Purea di Fave e Cicorie
This traditional Apulian dish features a creamy fava bean purée paired with bitter sautéed chicory. It's a comforting and flavorful vegan side that highlights simple, fresh ingredients.
An original recipe by Forkin
- Total time
- 1 hr 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 197 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 250 gdried fava bean, peeled, split
- 500 gchicory, trimmed, washed
- 2 clovegarlic, thinly sliced
- 4 tbspextra virgin olive oil
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 1,000 mlwater
Equipment
food processor · colander · skillet · large pot · immersion blender
The method
Step by step
- 1
Rinse the dried fava beans thoroughly under cold running water.
About 1 min
Cook’s note: No need to soak these fava beans as they are split and peeled.
- 2
Place the rinsed fava beans in a large pot and cover them with water.
- 3
Bring the water to a boil, then reduce the heat to low and simmer, partially covered, for about 60-70 minutes, or until the fava beans are very tender and easily mashable.
About 1 hr 10 min
Cook’s note: Skim off any foam that rises to the surface during the first few minutes of simmering.
- 4
While the fava beans are cooking, bring a separate large pot of salted water to a boil.
About 5 min
- 5
Add the chicory to the boiling water and blanch for 5-7 minutes, until tender.
About 7 min
Cook’s note: The chicory should still have a slight bite but be significantly softened.
- 6
Drain the blanched chicory well and squeeze out any excess water.
About 2 min
Cook’s note: This step is important to prevent the chicory from watering down the dish.
- 7
In a large skillet, heat some extra virgin olive oil over medium heat.
About 1 min
- 8
Add the sliced garlic and sauté for 1-2 minutes until fragrant and lightly golden, being careful not to burn it.
About 2 min
Cook’s note: Burnt garlic can taste bitter, so watch it closely.
- 9
Add the drained chicory to the skillet with the garlic and extra virgin olive oil.
- 10
Sauté the chicory for 5-7 minutes, stirring occasionally, until it is tender and slightly caramelized.
About 7 min
Cook’s note: Season the chicory with a pinch of salt and pepper while sautéing.
- 11
Once the fava beans are very tender, drain them, reserving some of the cooking liquid.
About 1 min
Cook’s note: Do not discard all the liquid, as you might need it to adjust the purée consistency.
- 12
Transfer the drained fava beans to a food processor or use an immersion blender.
- 13
Add some extra virgin olive oil and salt to the fava beans.
- 14
Blend until smooth and creamy, adding a little of the reserved cooking liquid if needed to reach your desired consistency.
About 3 min
Cook’s note: The purée should be thick but spreadable.
- 15
Taste the fava bean purée and adjust the seasoning (salt and black pepper) as needed.
- 16
To serve, spoon a generous amount of the fava bean purée onto plates and top with the sautéed chicory.
About 1 min
- 17
Drizzle with additional extra virgin olive oil before serving.
Cook’s note: A good quality extra virgin olive oil will enhance the flavor.
Per serving
Nutrition
- Calories
- 197kcal
- Protein
- 5.7g
- Carbs
- 15.2g
- Fat
- 14.1g
- Fibre
- 7g
- Sugar
- 1.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover purée and chicory in separate airtight containers in the refrigerator.
Gently reheat the fava bean purée on the stovetop with a splash of water or vegetable broth until warmed through. Reheat chicory in a skillet.
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