Soak the beans in boiling water until the shells become soft. Then peel the broad beans and discard the outer shell.
Chop the garlic and chillies.
Sauté the garlic in olive oil on a medium heat for 1-2 minutes. Add the chillies and fry with the garlic for a minute or so stirring all the time.
Finally add the broad beans and stir-fry it with garlic and chillies for 3-5 minutes until they are soft Add thyme, marjoram, salt and pepper and mix well.
Transfer the bean mix into a bowl and mash into a puree. If you want it to be creamy and smooth, you can add some vegan butter. I personally prefer it to be a bit crunchy but it all depends on your personal preference.