One of my favourites. I do not cook the split peas completely to “porridge”. I like it when there are still “pieces” in it. A little bit of black pepper and just enjoy it.
Ingredients
- 250 grams of soaked yellow peas
- 1 large onion
- salt
- pepper
- olive oil
- lemon
- garlic (optional)
- capers (optional)
- herb broth
What to do
Place the split peas for an hour in a bowl of hot boiled water.
Rinse those peas thoroughly.
Save the moisture (contains vitamin B)
Then rinse well.
Chop the onion.
Fry the onion in some oil and add a clove of crushed garlic.
Add the peas when the onion is glazed.
Stir them briefly and then add the preserved liquid and boiled water.
Make sure there is not more than a pinch of water above the peas.
Let this simmer on a low heat for about an hour.
Keep stirring regularly, because the fava burns in cooking quickly.
When the fava is cooked and thickened, you can choose to put the fava through the blender so that you get an even mass.
However, I like “a bite” so I don’t do that.
Serve the fava with some oil, onion rings, capers and fresh black pepper.
The Greek people here add, of course, some lemon to it.
Kαλή όρεξη – enjoy your meal