The great thing about yellow split peas is they don’t need soaking overnight before you cook them. Greek Fava is garlicky, lemony, rich with extra virgin olive oil and super healthy
- 500g yellow split peas (18 ounces)
- 3 red onions roughly chopped
- 2 cloves of garlic chopped
- 1 lt warm water (3 and 1/3 cups)
- juice of 2 lemons
- 1/3 of a cup olive oil
- salt and freshly pepper
- Chopped fresh parsley
- Chopped fresh oregano
- Pinch of cayenne pepper (or dried chilli flakes if you’re without)
- Rinse the split peas with plenty of water
- Heat a large pot over medium-high heat, add 2-3 tbsps olive oil, add the chopped onions, garlic and some fresh thyme and sauté.
- As soon as the onions start to caramelise add the peas and blend.
- Pour in the warm water and the olive oil, turn the heat down to medium and season well with salt and pepper.
- Simmer with the lid on for about 40-50 minutes, until the split peas are thick and mushy.
- While the split peas boil, some white foam will probably surface on the water. Remove the foam with a slotted spoon.
- When done, pour in the lemon juice and transfer the mixture in food processor.
- Mix, until the peas become smooth and creamy, like a puree.
- Serve the fava with a drizzle of olive oil, a tablespoon of diced onion and some capper or chopped parsley.