Foul fatteh by Andrée Maalouf (Green fava bean fatteh)

For the toasted bread:

1. Preheat the oven to 160°C.
2. Cut the bread into squares of about 2 centimeters.
3. Bake them for 20 minutes until golden and crisp.
4. Once out of the oven, drizzle lightly with olive oil. Set aside.

For the pine nuts:

1. Toast the pine nuts in 1 tablespoon of olive oil, then set aside.

For the cilantro and garlic:

1. Pound or crush the garlic.
2. Finely chop the cilantro (leaves and stems).
3. Sauté the garlic and cilantro for 2 minutes in 2 tablespoons of olive oil. Set aside for later.

For the yogurt sauce:

1. Crush half a garlic clove with a little salt.
2. Add the sesame paste, then gradually stir in the yogurt until you get a smooth and homogeneous sauce. Set aside in the fridge.

For the chard:

1. Wash and dry the chard.
2. Separate the stems from the leaves.
3. Boil or steam the stems for 20 minutes, then add the leaves and continue cooking for 5 more minutes.
4. Drain well, then cut everything into pieces about 2 centimeter long.
5. Sauté for 5 minutes with half of the reserved cilantro and garlic mixture. Season with salt and pepper.

For the fava beans:

1. Trim the fava beans, remove the strings if necessary, then cut into 3 cm pieces.
2. Chop the onions and sauté them in 2 tablespoons of olive oil until translucent.
3. Add pepper, then add the fava beans and cover with water just to the level of the beans.
4. Cook on low heat, covered, for 30 minutes, until all the water is absorbed.
5. Add the rest of the cilantro and garlic mixture, cook for 5 minutes more, and adjust seasoning.

To assemble:

1. Arrange the fava beans and chard in a deep serving dish.
2. Pour the yogurt sauce on top without mixing.
3. Sprinkle with toasted pine nuts and crispy bread.
4. Serve immediately.