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Yellow split pea & vegetable puree (Greek Fava)

This Greek Fava is made with yellow split pea and vegetable puree. It’s an extra healthy, vegan recipe usually served as an appetizer.
Course Appetizer, Side, Starter
Cuisine Greek, Mediterranean
Keyword Fava, Greek, Yellow split pea puree
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 -6 (as a side)
Author The Hungry Bites

Ingredients

  • 1 cup yellow split peas (lathouri variety)
  • 2-3 cups water
  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 1 small piece of leek, the white part, about 2 inches long, chopped
  • 1 small bunch of parsley tied with some twine like a bouquet
  • 1 small carrot, grated
  • 1 bay leaf
  • 2 cloves
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 1/2 teaspoon thyme
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon thyme or savory or oregano
  • 1-2 tablespoons capers
  • 1/4 cup Kalamata olives
  • Freshly squeezed lemon juice to taste
  • 2-3 tablespoons extra virgin olive oil
  • Optional: pita bread, chopped red onion, and ouzo!

Instructions

  1. Transfer the split peas to a sieve and rinse very well under running water for 2-3 minutes. Drain well.
  2. In a medium-sized pot add the olive oil, the onion, the leek, and the carrot and cook at medium/high temperature until the vegetables are soft, about 5 minutes. Add the split peas, the pepper, the thyme, the smoked paprika, the cumin, the cloves, and the bay leaf and cook for 3-4 minutes.

  3. Add the 2 cups of water, the sugar, and the parsley and bring to a boil. Reduce heat to low, cover the pot and simmer for about 50 minutes or until split peas are very soft and tender, almost mushy. Check the pot from time to time and if necessary add enough water to almost cover the peas.

  4. When the split peas are ready, discard the parsley, the bay leaf, and the cloves and puree with an immersion blender (or in a food processor), until smooth. Taste and add salt to your preference.
  5. Serve the fava on a large plate, sprinkle with thyme or savory, some capers, olives, lots of olive oil and freshly squeezed lemon juice. Eat!