Caramelised Onion Ful Nabed with Smoked Quinoa Crackers

Method

1. Start by cooking the fava beans - put into a non-stick saucepan, cover with water and gently simmer for around 45 minutes until soft, stir frequently and top up with water as needed
2. While the fava beans are cooking, gently fry the onions with the garlic and a drizzle of olive oil over a low-medium heat, stirring frequently, for around 2o minutes until the onions are very soft and lightly caramelised
3. Cook the quinoa in the vegetable stock for 10-15 minutes until all the liquid is absorbed and the quinoa is fluffy, stirring from time to time
4. Once the fava beans, onions and quinoa are cooked set aside for around half an hour to cool
5. Preheat the oven to 180 Fan / 200 C / 400 F / Gas 6 and line 1-2 large baking trays with parchment or silicon mats
6. To make the crackers put the quinoa into a food processor along with the flour, baking powder, salt, both the seeds and the olive oil. Whizz until just blended together
7. Add the water 1-2 tblsp at a time until a soft dough starts to form then tip out onto a sheet of baking parchment. Knead very lightly to bring the dough together then lay another sheet of parchment over the top and roll out to about 5mm thick
8. Bake for 20 minutes until lightly golden then leave to cool
9. While they're cooking finish the ful nabed - put the cooled fava beans into a food processor along with the cooked onions and garlic, reserving a spoonful for the top for decoration if you like! Add the remaining ful nabed ingredients and whizz until well blended and smooth. Taste for seasoning.
10. Store both in airtight containers, keeping the ful nabed in the fridge.