Habas con Chorizo



Broad (fava) beans are widely consumed all over Spain. We love to eat them in many ways: in stews, soups, and paellas, or even raw and salted as a snack. The tender seeds within the pod are delicious. The younger they are, the better, but obviously the more expensive, too.


  • 250g (2 cups) shelled broad (fava) beans (if you find baby broad beans, even better)
  • 50ml (3. tbsp) extra virgin olive oil
  • onion, finely chopped
  • 5 garlic cloves, skin on but crushed
  • 1 sprig fresh oregano
  • 1 chorizo cooking (fresh uncooked) sausage (about 90g [3.oz], chopped
  • grated zest and juice of lemon
  • sea salt and freshly ground black pepper
  • bread, to serve


Bring a large pan of salted water to the boil. Add the beans, bring back to the boil and then cook for 2 minutes. Drain and rinse with cold running water. Set aside. Heat the olive oil in a frying pan over a medium heat and add the onion, garlic, oregano and chorizo. Sweat for 5 minutes until the onion is transparent and soft. Increase the heat to high, add the broad beans and sauté for a couple of minutes. Add 25ml (2 Tbsp) water, the lemon zest and juice and some seasoning, and serve with some good bread.

Spanish Made Simple - Spanish Foolproof Recipes For Every Day by Omar Allibhoy. Quadrille Publishing.

Photography by Martin Poole.