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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.

Take a look at our upcoming Italian cookery classes if you're interested in learning more about authentic Italian cuisine!

Fava Bean Puree with Chicory | Fave e Cicoria

Serves 4

Dietary: Vegan


  • 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


  1. Soak the fava beans over night.
  2. Cook the beans with the vegetables for 1 ½ hours until soft and falling apart. When cooked remove the bay leaves.
  3. Puree the beans and vegetables till creamy, add salt and olive oil to taste.
  4. Cook the chicory in boiling water for 3 minutes and drain.
  5. Sauté the chicory with the olive oil, garlic and chilli and season well.
  6. Serve the chicory on top of the bean puree and eat at once.


  • 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.

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