Soak the fava beans for 2 days. To do this, place the dried fava beans in a large bowl and cover with water. Change the water every 12 to 14 hours. Ensure the fava beans are covered with water during the entire process. Note: these will expand quite a bit, so make sure your bowl has a bit of extra space.
Discard the soaking water and place the dried fava beans in a large pot and cover them with water (I used about 8 cups of water).
Add the coarse sea salt and cinnamon stick. Set the heat to medium high.
Once the water starts to boil, reduce the heat to medium, cover and simmer for about 45 minutes or until the fava beans are very tender.
While the fava beans are simmering, add half of the olive oil to a medium frying pan and heat it on medium.
Once the oil is hot, add the onions and garlic.
Sauté until the onions look translucent.Add the rest of the oil, tomato paste, ground cinnamon, hot pepper flakes and salt. Mix well, cook for another two minutes and remove the pan off the heat.
Once the fava beans are fully cooked, drain the water from the pot into a medium bowl.
Let the liquid settle for a bit until the water on top is mostly clear. Use a ladle to remove most of the clear water from the top.
Using a ladle again, scoop out the left over thicker water on the bottom and pour about 1 cup over the onion mixture. Mix well.
Add the onion mixture over the fava beans in the pot and stir until the fava beans are all coated.
Transfer the finished fava beans to a deep serving dish and cover with a lid. Place a blanket over the serving dish to keep it warm and let it sit for about 1/2 hour to soak in the flavours.
Serve these hot, warm or cold. Enjoy!