A velvety Greek puree of yellow split peas, served warm or at room temperature with olive oil, lemon, capers, and red onion. Simple, sunny, and deeply Mediterranean.
Ingredients
- 300 g yellow split peas
- 900 ml water
- 1 piece yellow onion
- 1 clove garlic
- 1 leaf bay leaf
- 80 ml extra-virgin olive oil
- 1 piece lemon
- to taste fine salt
- to taste ground black pepper
- 1 piece red onion
- 2 tbsp capers in vinegar
- 0.25 bunches flat-leaf parsley
Method
- Rinse the yellow split peas in a strainer until the water runs clear, then drain them well.
- Slice the yellow onion and sweat it gently in a saucepan with a drizzle of olive oil, until it becomes translucent and soft, without significant browning.
- Add the lightly crushed garlic, split peas, bay leaf, and cold water, then bring to a simmer, skimming the foam that rises to the top at the beginning.
- Simmer over low heat, with the pot partially covered, until the peas are easily crushed with a spoon and the mixture is thick and soft.
- Remove the bay leaf, season with salt and pepper, then blend while gradually adding the olive oil until you have a smooth, shiny, and coating texture.
- Add the lemon juice little by little, taste, then adjust the seasoning to obtain a smooth but bright puree.
- Let cool slightly: the fava should thicken a little while remaining creamy, like a very soft puree.
- Serve in a shallow bowl or ceramic dish, with the finely sliced red onion, drained capers, chopped parsley, a drizzle of olive oil, and a final squeeze of lemon.
Nutrition
Per serving
- Energy
- 449.3 kcal
- Protein
- 18.46 g
- Carbohydrate
- 49.27 g
- Fat
- 21 g
- Fibre
- 19.99 g
- Calcium
- 40.22 mg
- Iron
- 4.27 mg
- Magnesium
- 55.96 mg
