Peel the favas.
Chop the onion and garlic, cut the bacon into strips, and slice the chouriço. Take this time to peel the carrots and cut them into rounds or cubes, depending on your preference.
Sauté the onion and garlic in a little olive oil — you don’t need much, as the bacon and chouriço will release plenty of fat.
Once the onion is golden, add the bacon and chouriço. Let them cook for about 5 minutes so they release their fat and flavor.
Add the crushed tomatoes, bay leaves, and piri piri chili pepper, and season with salt and pepper to taste. Let it simmer gently for a few minutes.
Then, add the favas and carrots.
If needed, add a little boiling water. The sauce should be plentiful but not too watery.
Let the favas cook for 20 to 30 minutes, until tender and soft.
Adjust the seasoning and, if needed, add a bit more water to keep the sauce generous.
Once the sauce is thick and the favas are fully cooked, remove from the heat. It’s ready to serve.