In Greece, fava usually refers to a puree such as this one, made of yellow (or sometimes green) split peas; it can also apply to a puree of the eponymous bean or other legumes.
Yield: serves 4-6
- 1 lb. yellow split peas, rinsed
- 2 large red onions, peeled and finely chopped
- 2-3 Tbsp. fresh lemon juice or 3–4 tbsp. red wine vinegar
- 1 <sup>1</sup>⁄<sub>2</sub> cups extra-virgin olive oil, preferably from Kalamata
- 2 Tbsp. chopped fresh parsley leaves
- Put split peas, three-quarters of the onions, and 7 cups water into a heavy medium pot. Bring to a gentle boil over medium-high heat, skimming foam that rises to the surface. Reduce heat to medium-low and gently simmer, stirring occasionally with a wooden spoon, until most of the liquid has been absorbed and peas have broken apart, 1–1 1⁄2 hours. Stir peas more frequently during last 15 minutes of cooking to prevent them from scorching. Season to taste with salt about 5 minutes before finished cooking.
- Remove pot from heat. Vigorously stir peas while gradually adding lemon juice and half of the oil. Cover pot with a clean kitchen towel and set aside to let purée cool (it will thicken as it as it cools), 3-4 hours.
- Stir purée again, season to taste with salt, and transfer to a serving dish. Sprinkle parsley and remaining onions on top and drizzle with remaining oil. Serve with crusty bread and kalamata olives, if you like.
MORE TO READ
Our Best Pumpkin Recipes Celebrate the Flavor of Fall
Think outside the pie this autumn with these craveable cooking ideas from around the globe.
Don’t Fear the Dinner Party: Toasting Romy Gill’s Cookbook from Home
Recipes, tricks, and tips for hosting a Himalayan-inspired vegetarian feast.