Moroccan Fava Bean Salad

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Moroccan Fava Bean Salad

 

1 pound unshelled fresh young fava beans

1 small garlic clove, peeled and crushed with a pinch of salt

2 tablespoons extra-virgin olive oil

1/2 cup water

lemon juice to taste

salt to taste

1/4 teaspoon ground cumin

inch sweet paprika (optional)

 

Steam favas in pods for about 5 minutes. Immediately cool under running water.

Double peel and drop favas into a small heavy-bottomed saucepan. Add garlic,

half of the oil and 1/2 cup water. Cook, stirring, until favas are soft and

tender, about 2 minutes. Use a wooden potato masher to press down on favas to

produce a chunky puree.

Work in remaining olive oil and a few drops of lemon juice. Season with salt and

cumin. Set aside until cool. Pack into a small container, cover with olive oil

and a lid. Refrigerate.

The spread improves with an overnight rest and will keep up to 4 days in the

refrigerator. Bring to room temperature and stir in optional paprika before

serving.

Makes 4 servings.

Calories 85, Fat 7 g, Carbs 4 g, Sodium 14 mg, Fiber 1 g.

 

 

 

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