AT A GLANCE
You'll need to begin this recipe the day before.
|01||Drain broad beans, place into a large saucepan and cover with water. Bring to the boil over high heat and cook for 20 minutes or until tender. Drain and cool, then peel.|
|02||Heat 2 tbsp olive oil in a large frying pan, add onion and three cloves of garlic and sauté over low heat for 15 minutes or until caramelised. Add peeled broad beans and paprika and stir to combine. Place mixture into a food processor with remaining olive oil and process until smooth. Season to taste with sea salt and freshly ground black pepper.|
|03||Toast bread slices and rub one side with remaining garlic clove. Heat a frying pan over medium-high heat and cook chorizo for 3 minutes each side or until golden.|
|04||Serve toast with broad bean purée and chorizo, drizzled with extra-virgin olive oil and scatter with coarsely torn mint leaves.|