- Serves 6
- Prep in 30 minutes
- Cook in 15 minutes
For those unfamiliar fava beans are a variety of broad bean so their texture is softer & I tend to find people digest them more easily than other beans, pulses & legumes.
They are still wonderfully rich in plant based protein, fibre, minerals such as potassium, manganese & iron however, as well as boasting a bounty of vitamins including 40% of your daily requirement of folate (B9) per serving.
- Prep Ahead - Lasts 5 days
- Family Friendly
- Freezer Friendly
- High Protein & Fibre
1 large white or brown onion
1 1/2 cups dried fava beans
1 unwaxed organic lemon
4 brown rice lasagna sheets (or non-gluten free equivalent)
Sprinkle of salt + plenty of pepper
Extras to serve – 1/2 small red onion or 1 shallot, fresh parsley
Rinse the fava beans well then bring to a boil in 5 cups of cold water. Skim the scum from the top & simmer for 30 minutes.
Meanwhile cook your pasta as per packet instructions, drain, rinse & arrange in a single layer on a silicone mat lined tray, season & bake for 20 minutes at 200C turning halfway through. Leave to cool then break into nacho esque pieces & leave to 1 side.
Drain the beans, add 3/4 to a food processor & spread the rest onto half of the tray you just used. Slice the onion & spread on the other half. Season everything then bake for 10 minutes.
Add the onion to the food processor with 1 tablespoon lemon juice, blending everything together until stunningly smooth.
Serve straight away topped with thin slices of lemon rind, finely diced red onion, your baked beans & chopped parsley + those amazing crisps. If needs be you can warm the dip up in a pan (stirring constantly). Personally I have it both ways.
The crisps will last in an airtight container for 10-14 days & the dip will stay fresh in the fridge for 5 days or freeze for up to 3 months.