Fava beans are nutty-flavoured broad beans grown in the UK. They don’t require pre- soaking so are handy to have in the larder to make a quick warming soup. The beans are also an excellent source of protein for vegans and vegetarians.
225 g dried fava beans
1 red onion, finely chipped
1 clove garlic, crushed
1 litre vegetable stock
1/2 tsp ground cumin
1/4 tsp ground turmeric
1/2 tsp Aleppo flakes
sea salt and black pepper
1 tbsp flat leaf parsley, chopped
1/2 lemon, cut into quarters
Add a little olive oil to a heavy based pan and sauté onion and garlic for 5 minutes.
Add the beans and coat well in the oil. Add the stock and bring to the boil. Keep at a rolling boil and cook for 10 minutes. Turn the heat down and cover with a lid. Simmer for 25 minutes.
Then roughly smash the beans using a potato masher.
Add the turmeric, cumin and Aleppo flakes and season with salt and pepper. Just before serving sprinkle the chopped parsley over and serve drizzled with extra virgin olive oil or hemp oil and the lemon quarters on the side.