Spring is definitely here and it’s also the time when our fava bean plants are chock full of beans. Last year, we had so many we didn’t know what to do with them. We did a saute, puree, en papillote, eat raw, in salads, by themselves straight off the plant, and also gave loads to the animals.
I was prepared this year. I came across this recipe and was instantly loving the texture and endless possibilities, mixing and matching spices and using all manner of legumes.
As great as these favas taste, let me warn you- it is time intensive. Before you can even think of popping these guys in the oven, you MUST Shell these suckers and then blanch in boiling water for 45 seconds, remove the skins, lay out on a paper towel to dry, and only then do they get to go into the oven.
adapted from The Kitchn’s Roasted Chickpeas Recipe
1 pound prepared fresh fava beans (see above- shell, blanch, peel skins, etc…)
3 T olive oil
2 t sumac
1/2 tsp dried aji or crushed dried pepper
1/4 t dried oregano, chopped
1 tsp fresh thyme, chopped
1 tsp fresh mint, chopped
3/4 t sea salt
1/2 lemon, zest only
Preheat oven to 425 degrees
Roast dried fava beans on a parchment lined sheetpan for 15 minutes. Remove from the oven and turn with a spatula. Roast for an additional 10 minutes or until they begin to crisp up. You want them to be crisp on the outside, but soft on the inside.
While the favas are roasting, combine the olive oil, sumac, dried aji, oregano, lemon zest, salt, mint, and thyme in a medium mixing bowl. When favas are done roasting, add them into the spice mixture and toss until coated. Return to the baking sheet and roast another 4- 5 minutes. Once they are out of the oven, allow them to cool for a few minutes and serve warm.