For the Fava:

1 package of 280g Paliria Greek Island Fava

Juice from 1 lemon

1 teaspoon paprika

1 small onion

For the vegetables:

1 diced zucchini

1 diced eggplant

1 diced yellow pepper

1 diced red pepper

1 sprig of celery cut into small pieces

1 carrot in small cubes

1 onion finely chopped

2 cloves of garlic, finely chopped

10 cherry tomatoes, cut in half

4 tablespoons of olive oil

1 tablespoon of vinegar

100 ml. vegetable broth

Salt & pepper

2 tablespoons chopped spearmint

1. Intensify the fava by pureeing all the ingredients together until you achieve a smooth texture.

2. In a large frying pan, add the olive oil, onion and garlic and sauté for 1 minute until glossy.

3. Then add all the remaining ingredients except the cherry tomatoes and vinegar and stir over high heat for 3 minutes.

4. Add the cherry tomatoes and vinegar, allow the vinegar to evaporate and add the vegetable stock.

5. Continue cooking over medium heat for 10 more minutes.

6. Remove from the heat, add the finely chopped spearmint and mix. Serve over the fava beans.

You can add a little cumin and some ginger to the vegetables for a more special taste!