In Morocco, they make this salad without peeling the fava beans, but I like to peel them for a prettier and fresher presentation. You can also prepare this salad with garden peas.
SERVES 4
INGREDIENTS:
- 1 pound 2 ounces (500 g) fresh or frozen shelled fava beans
- 3 tablespoons extra-virgin olive oil
- 1 small onion (3½ ounces/100 g), halved lengthwise and cut into thin wedges
- Sea salt
- ¼ bunch cilantro (2 ounces/50 g), most of the bottom stems discarded, finely chopped
- 1 teaspoon paprika
- Juice of ½ lemon, or to taste
- ½ preserved lemon, peel only, cut into thin strips
INSTRUCTIONS:
- In a large pot of boiling water, blanch the fava beans for 2 to 3 minutes. Drain and rinse under cold water, then
peel them and discard the skins. - Heat the oil in a medium skillet over medium heat. Add the onion and sauté until soft and lightly golden, about 5 minutes. Add the fava beans and ⅓ cup (80 ml) water, salt to taste, and bring to a boil. Cook, uncovered, stirring regularly, for 5 minutes, or until the fava beans have just softened without going mushy and without losing their beautiful green color.
- Add the cilantro, paprika, and lemon juice and cook for another couple of minutes, or until the sauce is completely reduced. Transfer to a medium serving dish and garnish with the strips of preserved lemons. Serve hot, warm, or at room temperature.
