Broad Bean Chili Paste Recipe: Smoky Garlic Roast With Earthy Depth

This broad bean chili paste transforms simple ingredients into a smoky, garlicky condiment with earthy depth—perfect for adding complexity to soups, stews, or marinades. The secret lies in slow-roasting broad beans with garlic until caramelized, then blending them into a thick, aromatic paste that develops richer flavor over time.

What makes this recipe stand out is its versatility: use it as a bold dipping sauce, stir-fry enhancer, or even a meat substitute in hearty dishes.

The process begins with roasting dried broad beans and garlic until deeply fragrant, then simmering them with spices until reduced into a concentrated paste. This method ensures intense flavor without relying on artificial additives, making it ideal for both vegan and gluten-free diets.

Unlike store-bought pastes, this version delivers a balanced heat—smoky from the roasting, garlicky from the slow cook, and slightly sweet from the caramelized beans.

Once blended, the paste can be stored for weeks in the fridge or months in the freezer, preserving its vibrant color and robust flavor. Spread it on toast for a savory snack, mix it into soups for depth, or use it as a marinade for grilled vegetables.

The textural contrast—smooth yet slightly grainy—adds another layer of interest to every dish it touches.

For those who love fermentation, an optional step involves aging the paste for a few days to deepen its complexity.

Whether you use it immediately or store it for later, this broad bean chili paste is a game-changer for home cooks looking to elevate their meals with authentic, restaurant-quality flavor. Ready to make it?

Ingredients for broad bean chili paste

Nine ingredients transform into a smoky, aromatic paste with restaurant-quality depth.

The broad beans are the foundation—opt for organic dried fava beans from specialty stores like Whole Foods or Sprouts for maximum quality. Soak them overnight to ensure even cooking, and remove the skins after roasting for a smoother texture. Garlic should be fresh, unpeeled cloves—roasting them whole with the beans intensifies their sweetness. For smoked paprika, Penzeys or McCormick brands deliver consistent smoky flavor without bitter undertones. Toast your cumin and coriander seeds briefly before grinding to deepen their aromatic profiles—this step elevates the paste from good to extraordinary.

No smoked paprika? Liquid smoke at half the amount works in a pinch, though it lacks the complexity. Substitute cayenne with red pepper flakes at double the quantity for a milder heat. Running low on red wine vinegar? Apple cider vinegar maintains acidity, though the flavor profile shifts slightly. For a more intense roast, increase the olive oil to 2/3 cup and extend the roasting time by 10 minutes. The water measurement is flexible—add more if the blend feels too thick during processing. For gluten-free diets, ensure all spices are certified gluten-free, as some brands process in shared facilities.

Store the paste in an airtight glass jar with a thin layer of olive oil on top to preserve freshness. It maintains peak flavor for 2 weeks in the fridge and 3 months in the freezer. For fermentation enthusiasts, transfer to a sterilized jar and allow to ferment at room temperature for 3-5 days before refrigerating—this deepens the umami complexity. Portion into small containers for easy use in sauces or marinades. The paste thickens upon cooling, so adjust water content during blending if you prefer a smoother consistency for specific applications.

Step-by-step instructions for broad bean chili paste

Transform simple ingredients into a rich, aromatic paste with deep smoky and garlicky complexity.

Begin by soaking the 1 cup dried broad beans (fava beans) in plenty of cold water for at least 8 hours or overnight. This essential step ensures they soften properly and skins slip off easily. Drain and rinse thoroughly, then transfer to a large pot with fresh water. Bring to a boil over high heat, then reduce to a gentle simmer for 45-60 minutes until completely tender and the skins begin to separate.

Drain the beans and transfer them to a colander. Under cool running water, gently rub the beans between your fingers to remove the skins. You should be left with pale green, tender beans. If any skins remain, repeat the process. The finished beans should be smooth and uniform in texture, ready to develop the paste's signature earthy depth.

Heat a dry skillet over medium heat. Add the 8 whole garlic cloves (unpeeled but lightly crushed) and toast them for 3-4 minutes until fragrant and lightly golden. Remove them from the pan and let cool slightly, then peel and set aside. In the same skillet, add the 0.5 cup extra-virgin olive oil and heat over medium-low heat.

Add the 2 tbsp smoked paprika, 1.5 tbsp ground cumin, and 1 tbsp ground coriander. Toast the spices for 1-2 minutes until aromatic and the paprika deepens in color. This step develops their flavors and removes any raw bitterness. Remove the pan from heat and let the spice oil cool slightly before proceeding.

In a high-powered blender or food processor, combine the cooked broad beans, toasted garlic, and the spice-infused olive oil. Add the 0.5 tsp cayenne pepper and 1.5 tsp sea salt. Blend on high for 1-2 minutes, scraping down the sides as needed, until the mixture becomes smooth and homogeneous. The texture should resemble a thick, vibrant paste with a velvety consistency.

With the blender running, slowly drizzle in the 1 tbsp red wine vinegar and 0.5 cup water through the feed tube. This gradual addition prevents splattering and ensures the paste reaches the perfect balance of acidity and moisture. The final blend should be thick but pourable, with a rich, aromatic smell that hints at the complex flavors to come.

Transfer the blended paste to a saucepan and cook over low heat for 5-7 minutes, stirring constantly with a wooden spoon. This gentle heating allows the flavors to meld and deepen while maintaining the paste's integrity. Taste and adjust the seasoning—add more sea salt if needed or a splash of water if the texture becomes too thick.

The finished broad bean chili paste should have a deep, smoky aroma with bright garlicky notes and subtle heat from the cayenne. It should coat the back of a spoon smoothly, with a vibrant green hue from the broad beans. Let it cool to room temperature before storing in an airtight container in the refrigerator for up to 2 weeks, or freeze for longer storage.

Regional styles of this dish

Mediterranean Roasted Style

Inspired by Greek and Turkish traditions, this variation replaces smoked paprika with 1 tbsp each of dried oregano and sumac for a bright, citrusy depth. Roast the broad beans with 1 sliced red onion and 1 tbsp tomato paste alongside the garlic for a sweeter, caramelized base.

Finish with 1 tsp lemon zest instead of vinegar to enhance the Mediterranean profile. This version pairs beautifully with grilled halloumi or lamb kebabs. 🌿

Ethiopian Spiced Version

For an Ethiopian-inspired twist, swap the smoked paprika for 1 tbsp berbere spice blend (available at specialty stores like Penzeys) and add ½ tsp ground cardamom. Simmer the paste with ½ cup tomato paste and 1 tsp ginger paste for a tangy, spicy depth.

Serve with injera flatbread or use as a marinade for spiced lentils. The berbere adds layers of complexity that mimic traditional Ethiopian stews. 🌶️

Spanish-Style Smoky Paste

Transform this into a Spanish-inspired pimentón de la Vera paste by increasing smoked paprika to 3 tbsp and adding 1 tsp sweet paprika. Roast the broad beans with 1 sliced bell pepper and 1 tbsp sherry vinegar instead of red wine vinegar.

This version works beautifully as a spread for pan con tomate or as a marinade for grilled vegetables. The sherry vinegar adds a subtle sweetness that balances the smokiness. 🍅

Middle Eastern Fermented Twist

For a fermented Middle Eastern variation, blend the paste with 1 tbsp tahini and ferment it for 3-5 days in a sterilized jar. Add 1 tsp ground cumin seeds (toasted) and ½ tsp black pepper for depth.

This fermented version develops a tangy, funky complexity perfect for drizzling over hummus or grilled meats. The tahini adds creaminess while the fermentation enhances umami. 🥫

Italian-Inspired Garlic Paste

Create an Italian-style version by reducing the cayenne to ¼ tsp and adding 1 tsp dried basil and ½ tsp fennel seeds. Roast the broad beans with 2 anchovy fillets (optional for umami) and 1 tbsp olive oil infused with 1 crushed garlic clove.

This paste works wonders as a base for pasta sauces or as a spread for bruschetta. The fennel and basil add a fresh, herby note that complements Italian flavors. 🧀

Frequently asked questions