Traditional Greek fava (split peas) by Greek chef Akis Petretzikis. A delicious recipe that you can serve as a dip or a side dish. Perfect for vegetarians or fasting. Visit the author’s site for more delicious recipes for all occasions, or browse our Greek Recipes section for more ideas!
- 1 liter boiling water
- 200 g yellow split peas
- 1 carrot
- 1 onion
- 1 clove of garlic
- 6 tablespoons olive oil
- salt & pepper
- pinch of sugar
- 2 bay leaves
- 1,200 g vegetable broth or 1 vegetable bouillon cube diluted in 1,200 g of water
- 1 sprig rosemary
- grated zest and juice from 1 lemon
- roasted cherry tomatoes and onions
- some fresh thyme
- freshly ground pepper
- 1 tablespoon olive oil
Place the split peas in a bowl, pour the boiling water over it and stir with a wooden spoon until the water turns brown.
Drain and transfer to a separate bowl. Set aside until needed.
Chop the carrot, onion and garlic into thick slices and place in a pot.
Add 2 tablespoons of olive oil, salt, pepper, sugar and bay leaves.
Place pot over high heat and sauté the vegetables for 2-3 minutes until they soften. Be careful not to let them turn too golden!
Add the split peas, stir and add the stock.
Add the rosemary and simmer for 15 minutes, until the water evaporates, stirring all the time.
When ready, remove from heat and discard the rosemary and bay leaves.
Transfer the contents of the pot to a food processor.
Add the lemon zest, the juice and 4 tablespoons of olive oil.
Beat until the mixture is pureed and smooth.
Serve with roasted cherry tomatoes and onions, drizzle with some extra virgin olive oil, sprinkle with some thyme, freshly ground pepper.