Fava bean purée and chicory bruschetta with nutritional yeast

Ingredients

For 1 serving

• Dried fava beans50 g
• Chicory greens150 g
• Whole wheat bread1
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Chili pepper1 pinch
• Nutritional yeast10 g
• Saltto taste

Contains: gluten,

In season: October – April

Method

1. The evening before, soak the split dried fava beans in plenty of cold water.
2. Drain them, put them in a pot covered with cold water, bring to the boil and simmer gently for 25 minutes, stirring now and then and skimming off the foam, until they fall apart; mash them to a purée with a wooden spoon and add a pinch of salt.
3. Meanwhile, wash the chicory well and discard any damaged leaves; boil it in salted water for 5 minutes, until the stems are tender, then drain and squeeze dry.
4. Heat the oil in a frying pan over medium heat with the crushed garlic and chilli for 1 minute, add the chicory and sauté for 3 minutes, until well flavoured; remove the garlic.
5. Toast the wholemeal bread for 2–3 minutes, until crisp.
6. Spread the fava purée on the bread, add the chicory and finish with the nutritional yeast.