Leave the dried broad beans to soak overnight. The next day drain them and rinse them under running water.

Bring the fava beans and potatoes to a boil in a pot with plenty of water and season with salt.

Simmer for 1 hour, transfer the cooked fava beans to a bowl, add the extra virgin olive oil and then blend with an immersion blender until pureed.

Blanch the chicories for a few minutes, drain and let cool.

In a skillet, flavor the oil with a clove of garlic, then add the chicories and saute with

a pinch of salt for a few minutes. Arrange the cream of fava beans on a plate and add the chicories.

Finish with a drizzle of extra virgin olive oil.