Apulian fava beans and chicory with tempeh

Ingredients

For 1 serving

• Dried fava beans60 g
• Tempeh80 g
• Chicory greens200 g
• Garlic1 clove
• Chili pepper0.3
• Extra virgin olive oil1 tablespoon
• Onion30 g
• Saltto taste

Contains: soy,

In season: November – March

Method

1. Rinse the dried split broad beans and put them in a pot with the chopped onion and cold water to cover by about three fingers; bring to the boil, skim and simmer over low heat for 45 minutes, stirring often, until they collapse. Add hot water if they get too dry.
2. In the last 15 minutes bring a pot of salted water to the boil and cook the washed, trimmed chicory for 6 minutes, until the stalks are tender; drain and squeeze it.
3. Meanwhile thinly slice the tempeh. Heat half the oil in a pan over medium-high heat and brown it for 2–3 minutes per side, until golden.
4. Add the crushed garlic, chilli and roughly chopped chicory to the pan and sauté for 3 minutes over medium heat, until the chicory has taken on the flavours.
5. Mash the broad beans with a wooden spoon or whisk into a smooth purée and salt it.
6. Serve the broad bean purée with the chicory and tempeh alongside and a drizzle of the remaining raw oil.