Buckwheat with fava beans

For 2 people
100 g of buckwheat
50 g of dried beans
1/2 liter of vegetable stock
1 spring onion
1 clove of garlic
1 sprig of rosemary
1 sage leaf
1 carrot
1 green zucchini
0.25 Kombu seaweed
extra virgin olive oil
1 pinch chili powder
salt

Cook the buckwheat in 0.5 litre of salted water for about 15 ', with the kombu seaweed, carrot and zucchini cut into slices and chopped scallion.
Prepare the vegetable stock and cook in a little water with the dried beans with garlic, sage and rosemary.
Continue cooking, adding the broth until they are reduced to puree.
Add salt after cooking.
Have buckwheat on the plates and drizzle with the puree of fava beans by adding a sprinkling of pepper.