Preheat the oven to 190°C. Cut the top tip of the garlic bulb and separate the cloves slightly. Place the bulb on a baking sheet, drizzle with olive oil, and put in the oven for 30 minutes. Let cool.
Put the fava beans in a pot with water and bring to the boil. Cook for 15 minutes or until the beans are soft. Drain.
Peel and finely chop the onion. Heat a dash of olive oil and fry the onion over low heat until glassy. Press the roasted garlic bulb over the onion and cook for 1 minute.
Add the cumin, coriander, chilli flakes, tomato cubes, chicken broth and a pinch of salt and simmer for 20 minutes.
Cut the bacon rashers into strips and fry them in a non-stick pan without fat until crispy.
Add the cooked beans and spinach to the stew. Let the spinach shrink and serve with the fried strips of bacon. Garnish with fresh parsley.
