It may seem a bit unusual to roast fava beans in their pods, but do give it a try. The pods sweeten, soften, and char all at once, keeping the sweet little beans nestled safely inside, and you can eat the whole pod so nothing is wasted. I use the long, thin, pale,
lime-green Turkish peppers here as they are readily available in the market near where I live, but if you can’t find them, then a couple of normal green peppers, deseeded and cut into chunky strips, will do. I like to use jarred chickpeas, as I find them to be more carefully cooked and hence more tender than canned. The pulses tend to be bigger than those in the 14.5-ounce (400 g) cans, so use about 10.5 ounces (300 g) of drained jarred chickpeas, if you can get your hands on them.