narrative – photography: Antonia Kati – journalist, food photographer & food stylist

Ingredients (4-6 people)

  • 500 gr. fava (yellow split peas)
  • 2 lt water
  • 1 large onion (cut into quarters)
  • a pinch of dry oregano
  • 1 bay leaf or fresh thyme (optional)
  • salt
  • white pepper

for the garnish

  • lemon juice
  • 1 onion (cut into slices or coarsely chopped)
  • sun-dried tomatoes (finely chopped)
  • capers
  • a sprig of fresh parsley, finely chopped
  • olive oil

Wash and rinse the split peas and leave them to soak in a bowl with water for at least half an hour. Pour the water in a large cooking pot and bring to a boil. Drain the peas and add them to the pot. Stir well and bring to a boil, then reduce the heat to low.

For the next few minutes, use a spoon to discard the foam from the water until the foaming stops. Add the rest of the ingredients to the pot and let simmer for approx. 50-55 minutes until the peas soak up all the water and become mushy. Add the bay leaf, lemon juice and salt or pepper to taste. Process the peas in a blender or using a hand mixer until they are creamy and soft. Serve in individual plates or in a serving dish and top with the onions and the rest of the garnish ingredients.

Time: 1h – 1h30min
Tip: To prevent the peas from sticking to the bottom of the pot, avoid stirring them while the water is simmering.

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