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Vegetarian, Italy

Fava bean puree with sautéed chicory

Fava bean puree with sautéed chicory is a vegetarian dish from Puglia for 4 people, ready in 50 minutes, easy to make, for €1.70 per serving. It pairs a smooth, mellow fava bean puree with bitter greens sautéed in garlic and chili. The key to getting it right is squeezing the chicory well after cooking to remove bitterness and pulling the garlic from the pan before it browns.

Fave e cicoria is the signature dish of Puglia, a silky fava bean puree with bitter greens sautéed in garlic.

Fava bean puree with sautéed chicory
Total time
50 min
Difficulty
Easy
Cost per person
€1.70
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Spring, Winter

This recipe comes straight from Puglia, where it's called fave e cicoria. On one side, a fava bean puree that's smooth and mellow, almost creamy even without butter or cream. On the other, bitter greens sautéed with garlic and a touch of chili. That contrast between mellow and bitter is what gives the dish its character, and it works best with a bite of grilled bread alongside.

It's a weeknight dish that needs almost no technique, just a bit of patience while the fava beans simmer. It works well for a vegetarian dinner on your own or as a couple, and it also suits a slower weekend lunch if you want to serve it at the table with warm grilled bread. Kids who already like bitter greens might enjoy it, but it isn't really built with them in mind.

The ingredients

4 people

Pantry

  • Dried split fava beansoften in the pantry 300 g
  • Dried chilioften in the pantry 1 pinch
  • Olive oiloften in the pantry 6 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Chicory or dandelion greens or escarole 800 g
  • Potato 1
  • Garlic 3 cloves

Bakery

  • Country bread 8 slices

Allergens Gluten

The step by step recipe

  1. Put the fava beans in a pot with the peeled potato, cover with water, and bring to a gentle simmer. 40 min

    Skim the foam off at the start, the fava beans release a white froth.

  2. Meanwhile, wash the chicory and cook it for 10 minutes in boiling salted water, then drain it. 10 min

    Press it well, that's how the bitter water drains out.

  3. Mash the fava beans and potato with a fork and 3 tablespoons of oil until you get a smooth puree. 3 min

    Add a little cooking water if the puree is too stiff.

  4. Sauté the sliced garlic and chili in the remaining oil, add the chicory, and stir fry it. 5 min

    Pull the garlic out as soon as it turns golden, it turns bitter if it browns.

  5. Serve the puree with the chicory and slices of grilled bread. 2 min

    A drizzle of raw olive oil on the puree is how it's eaten back home.

Our tips to get it right

  • Pick good quality dried split fava beans, they cook more evenly and give a smoother puree than beans with their skins still on.
  • Save a bit of the fava bean cooking water before mashing, it lets you adjust the puree's texture without watering it down with cold water.
  • Serve the dish as soon as the chicory is sautéed, it loses its bite and flavor quickly if it sits in the pan.

The variations

  • Swap the chicory for spinach or chard if you prefer a milder bitterness, the cooking time will be a touch shorter.
  • For a gluten-free version, serve the puree with toasted gluten-free bread or slices of polenta instead of the campagne bread.
  • For a faster version, use canned fava beans that are already cooked, you'll save almost 40 minutes of cooking time.

What to serve it with

  • A glass of dry white wine
  • Black olives as a starter
  • Grated sheep's milk cheese on top

Storage

The puree keeps for 2 to 3 days in the fridge in a sealed container, stored separately from the chicory. It freezes well for up to 2 months, reheat it gently in a saucepan with a splash of water. The sautéed chicory reheats in a pan in a few minutes, though it loses a bit of its bite.

Questions about this dish

Can you use a different green instead of chicory?

Yes, dandelion greens and escarole are already options in this recipe, and spinach or chard work well too. Pick a leafy green that's firm enough to hold up to boiling.

Do you really need to soak dried fava beans before cooking?

Yes, an overnight soak noticeably shortens the cooking time and makes the beans easier to digest. If you forget, the recipe still works, just allow extra cooking time.

Can you make the puree ahead of time?

Yes, you can make it the day before and reheat it gently with a bit of reserved cooking water. The sautéed chicory, though, tastes best made just before serving.

Why take the garlic out of the pan quickly?

Sliced garlic browns very fast and turns bitter as soon as it goes past golden. Pulling it out in time keeps its flavor without it overpowering the chicory.

How long does it take to make a fava bean puree with sautéed chicory?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a fava bean puree with sautéed chicory?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a fava bean puree with sautéed chicory cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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