Traditional Greek fava (yellow split pea puree) : An easy recipe for classic split pea puree flavored with oregano and topped with caramelized onions and cherry tomatoes, a vegetarian dish that you are going to love.
Author: Nectaria
Serving: 4-6 people
INGREDIENTS
For the yellow split pea puree
250 gr./ 8.81 oz. yellow split peas (fava)
50 gr./1.76 oz. olive oil
1 large onion, chopped
1 medium size carrot, sliced
1 teaspoon garlic powder
1 vegetable bouillon cube
1 bay leaf
salt and pepper to taste
½ teaspoon dried oregano
1.5 lt boiling water
For the caramelized onions and tomatoes topping
1 medium size onions
1 cup cherry tomatoes, halved
2 tablespoons capers
1 tablespoon sugar
1 teaspoon paprika
½ teaspoon dried oregano
3 tablespoons olive oil
salt and pepper to taste
INSTRUCTIONS
To make the split peas
Pour the olive oil into a deep non-stick pot on a medium heat and once the oil is hot, sauté the onion and carrot gently for 4-5 minutes, stirring often.
Add the fava split peas and sauté them with the onions and carrots for 2 minutes. Season with pepper, add garlic powder, bay leaf and vegetable bouillon cube. Then add about 1.5 kg water of boiling water.
Cover with lid and simmer the fava split pea mixture, stirring often. After about twenty minutes, check and stir more regularly to make sure the fava doesn’t stick as the liquid reduces. Add salt and pepper if necessary.
To make the caramelized onions and tomatoes topping
Pour 3 tablespoons olive oil into a non-stick frying pan on a medium to low heat and once the oil is hot, sauté the onions slowly. Add sugar, season with salt and pepper and stir every few minutes and wait for the onions to begin to caramelize. Add paprika and cherry tomatoes and mix well. Add dried oregano and capers and sauté for 2 more minutes. Set aside.
After 35 minutes from the moment you cover the pot, check that the fava split peas have softened to the stage that they have disintegrated into the consistency of a coarse purée. Usually this happens after about 35′-40‘. If the fava still hasn’t reached the right consistency, but there is not much water left in the pot, add some more hot water in small amounts (100 ml at a time to be sure not to thin it too much), until the fava is totally ready.
When the fava has become a thick coarse purée, remove bay leaf, add oregano, cover and let simmer for 5 more minutes. Then beat with a hand mixer until it becomes totally smooth and velvety.
Add the caramelized onions and tomatoes topping on top of the split peas and serve.
