Fava with olive oil infused with mastiha

In a pot or pressure cooker, heat 1/3 cup of olive oil.
Add the onion and sauté for 6-8 minutes. Add the fava, garlic, and bay leaf, and stir for 1-2 minutes.
Add enough water or broth to cover the fava. Cover the pot and bring the fava to a boil. Then, lower the heat, uncover the pot, and let it simmer for 1 ½ hours, stirring occasionally to prevent it from sticking. (If using authentic Santorini fava, it requires much less cooking time).
During the cooking process, add more liquid if necessary to prevent sticking. Once the fava thickens, remove it from the heat.
Add salt and remove the bay leaf. Cover the pot with a cloth and leave it for 1 hour. The mixture will be quite thick.
In a large, preferably cast-iron or non-stick pan, heat 3 tablespoons of olive oil over medium heat and add the leeks. Lower the heat and cook for about 30 minutes, until they take on a deep amber color. Add sugar and stir for another 5-10 minutes for further caramelization. Add the arugula, stir for 6-7 minutes, lightly salt, and add vinegar. Remove the mixture from the heat.
Transfer the fava to a serving platter and garnish with the leek and arugula mixture. Drizzle with olive oil infused with mastic and a little pink pepper, and serve.