EAT

STEFANI'S KITCHEN

Fava Beans and Chicory

Puglia on a plate.

By Stefani Poci

@chefstefp

September 15, 2026

By Stefani Poci

Ingredients

400

g dry fava beans
1

white onion
2

medium potatoes
1

bay leaf
Olive oil
Chicory greens (ciccoria)
Salt

Instructions

TOTAL TIME

25 minutes

5 servings

This is a dish that feels like Puglia on a plate. Fave e Cicoria is a classic example of cucina povera. Very simple ingredients transformed into something incredibly comforting and delicious. My family grew up eating this for generations, and today you’ll find it on menus throughout Puglia.

Creamy fava beans are paired with slightly bitter chicory greens, creating the perfect balance of rich, earthy and fresh flavours. It’s also incredibly nourishing: fava beans are a great source of plant-based protein, fibre, iron and folate, while chicory provides fibre and antioxidants along with vitamins and minerals. For me, this dish is deeply connected to my Pugliese roots. When I think of a warm, comforting Pugliese meal, fave e cicoria is one of the first dishes that comes to mind. And while it’s especially comforting in the cooler months, it’s enjoyed throughout the year in Puglia.

STEP 1

Soak the Fava Beans

Place the dried fava beans in a large bowl and cover completely with water. Soak overnight for at least 12 hours.

Slices of dried yellow beans are being poured into a glass bowl, which sits on a patterned wooden surface. Green foliage is visible outside the window in the background.

Water is being poured into a glass bowl filled with sliced almonds, causing bubbles to form on the surface. The bowl sits on a wooden surface near a window with greenery outside.

STEP 2

Cook the Fava Beans

Drain and rinse the soaked fava beans, then transfer them to a large pot and cover with fresh water. Bring to a boil over high heat. As they cook, skim off and discard any foam or impurities that rise to the surface.

Lower the heat and gently simmer for about 1½–2 hours, or until the fava beans are very soft and easily break apart. Add more water as needed to keep the beans submerged while cooking.

A stainless steel pot filled with sliced lima beans soaking in water, with bubbles forming on the surface.

A person uses a knife to slice a large bunch of green celery stalks on a wooden cutting board near a window with greenery outside.

STEP 3

Cook the Chicory

Bring a large pot of salted water to a boil. Add the chicory greens and cook until tender. Drain well.

Heat a drizzle of olive oil in a pan with the garlic. Add the cooked chicory and sauté for a few minutes to flavour the greens. Season with salt and finish with another drizzle of olive oil.

STEP 4

Make the Fava Purée

Once the fava beans are completely soft, season with salt and add a generous drizzle of olive oil. Using a wooden spoon or immersion blender, mix vigorously until the beans become smooth and creamy.

Sautéed leafy greens with a single clove of browned garlic in a stainless steel pan.

Olive oil is being poured into a pot of creamy mashed potatoes with a wooden spoon inside. A glass bottle is visible in the background near a sunny window with green trees outside.

STEP 5

Serve

Spoon the creamy fava purée onto a plate and top with the sautéed chicory. Finish with a generous drizzle of olive oil and serve with crusty bread and Gratsi White Wine.

A white plate with creamy polenta topped with sautéed greens, drizzled with olive oil. The plate sits on a wooden board near a window with greenery outside.

A white plate with creamy hummus topped with sautéed greens, served with two toasted bread slices. A bottle labeled Gratsi and greenery outside a window are visible in the background.

The market

Red Wine

$39

White Wine

$39

Rosé Wine

$39