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Fava

By Groceree

Also known as Santorini Fava · Greek Split Pea Puree

Yellow split peas from Santorini simmered to a purée with onion, then whipped with olive oil and lemon until silky. Served warm with capers, red onion and more oil.

Last updated

A bowl of smooth yellow split pea purée with olive oil, capers and sliced red onion
Servings
6 servings
Prep
10 min
Cook
50 min
Total
1 h

Ingredients

  • yellow split peas300 g
  • onions1
  • garlic cloves1
  • bay leaves1
  • olive oil100 ml
  • lemons1
  • capers2 tbsp
  • red onions½
  • dried oregano½ tsp
  • salt
  • water1 l

Instructions

  1. 01

    Rinse the and chop the . Put them in a pan with the , the leaf and the .

  2. 02

    Bring to the boil and skim off the foam thoroughly — a lot rises, and leaving it makes the fava taste dull.

  3. 03

    Simmer gently for 45 to 50 minutes, stirring now and then, until the have completely collapsed and most of the is absorbed.

  4. 04

    Fish out the leaf, squeeze the and blend the with half the and the juice until silky smooth. Season well with .

  5. 05

    It thickens a lot as it cools, so leave it looser than you want to eat it.

  6. 06

    Rinse the and slice the very finely. Serve the fava warm or at room temperature in a shallow dish, topped with the , the , the and the rest of the .

Notes

  • Skim well at the start. It is the step that makes fava taste clean rather than earthy.
  • Despite the name, there are no fava beans in it. Greek fava is always yellow split peas.
  • Santorini’s fava is protected, grown in volcanic soil, and considered the best; any good yellow split peas work.

Nutrition per serving

Calories
320 kcal
Protein
12 g
Carbs
33 g
Fat
16 g

Estimated from the ingredients.

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