Broad Bean Purée and Chicory

Name: Broad Bean Purée and Chicory
Prep time: 10 min
Cook time: 120 min
Yield: 4
Ingredients: 300 g Dried hulled broad beans; 800 g Chicory; 100 g Potato; 60 ml Extra virgin olive oil; 4 g Garlic; 6 g Fine salt

Puglia · 4 servings · Prep 10 min · Cooking 120 min · Easy

Dried broad bean purée with sautéed chicory: a rustic, vegan dish from Puglia.

Ingredients

Dried hulled broad beans300 g
Chicory800 g
Potato100 g
Extra virgin olive oil60 ml
Garlic4 g
Fine salt6 g

Allergens

None of the 14 main allergens in the ingredients.

Method

Soak the broad beans for 12 hours, then rinse them.
Cook them with the chopped potato, covered with water, over a low heat for about 2 hours, skimming the surface.
Mash the broad beans and potato with a wooden spoon, add 30 ml of oil and season with salt.
Boil the chicory in salted water for 8 minutes and drain.
Sauté it in a frying pan with the remaining oil and the garlic for 3 minutes.
Serve the purée with the chicory on the side and a drizzle of oil.

Nutrition facts (estimate)

	Per serving (340 g)	Per 100 g
Energy	1891 kJ / 452 kcal	556 kJ / 133 kcal
Protein	23 g	6.9 g
Carbohydrates	50 g	15 g
of which sugars	3.9 g	1.1 g
Fat	16 g	4.7 g
of which saturates	2.2 g	0.6 g
Fibre	19 g	5.6 g
Salt	1.5 g	0.4 g

AI estimates based on average CREA / USDA data: indicative only, not a substitute for medical or dietitian advice.

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