Fava Bean Bruschetta with Chicory and Red Onion

The bean purée may thicken when chilled. Loosen it back up with a splash or two of water or stock.

Preparation

• Step 1

  Heat 2 Tbsp. oil in a small pot over medium. Cook yellow onion, stirring occasionally, until soft and golden, 10–12 minutes. Add garlic, rosemary, and red pepper flakes and cook, stirring, until fragrant and garlic is soft, about 3 minutes. Add fava beans and pour in cold water to cover by 2″. Bring to a boil. Reduce heat to medium-low, season with salt, and simmer until tender, 45–60 minutes. Let cool slightly. Drain, reserving 1 cup cooking liquid.

  Step 2

  Purée fava beans in a blender with ¼ cup reserved cooking liquid and 1 Tbsp. lemon juice, adding more cooking liquid as needed, until smooth. Taste and adjust seasoning with more salt, oil, and lemon juice as needed.

  Step 3

  Heat 1 Tbsp. oil in a medium skillet over medium-high. Add red onion, season with salt, and cook, stirring often, until brown but not soft, about 5 minutes. Transfer to a plate.

  Step 4

  Wipe skillet clean and heat 1 Tbsp. oil over medium-high. Add chicory, season with salt, and cook, tossing, until wilted slightly, about 3 minutes.

  Step 5

  Spoon fava bean purée onto toast; top with red onion, chicory, and Aleppo-style pepper. Drizzle with oil.

  Step 6

  Do Ahead: Fava beans can be made 3 days ahead. Cover and chill.