Let’s all of us at Culinary Correspondence congratulate Fiesta Friday on their first anniversary.
We love to party everywhere! In Greece, celebrations start with an array of olives, croquettes, savoury pies, little fish, dips and if you’re lucky, fava. Here’s our favorite version to bring to the party.
Fava is delicious and nutritious; great for everyone, vegans included.
250 grams (1/2 lb) yellow split peas (fava)
2 1/2 cups water
1 heaping tbsp sun dried tomato paste
1 tbsp olive oil capers (preferably Greek)
1 tsp salt minimum black pepper
Put the split peas (fava) in a colander and wash well under running water. Put the split peas in a large pot and cover with the measured water. Cut an onion cut in four and throw it in the pot along with a teaspoon of salt. Bring to a boil then lower heat and continue cooking on low until all the water is absorbed. This will take about twenty minutes. To check that the fava is well cooked take a few of the peas from the side of the pot. Rub them between your fingers; they should smooth out.
A couple of tips: don’t cover and don’t stir or it will stick to the pot . Skim off any foam that comes to the surface. One teaspoon of salt isn’t very much but sun dried tomato paste can be very salty. It varies a lot so correct seasoning at the end.
Now, to get the fava ready for the fiesta: chop the second onion, heat the olive oil in a big frying pan and sauté for a few minutes being careful not to let them brown. Put the tomato paste in a small bowl with enough water to make it the consistency of tomato sauce. In a pinch, you could use tomato sauce but there won’t be that great sun dried taste. Mash the fava and onion in the pot with a potato masher or use a plunger hand blender. Pour the fava into the frying pan. Stir to blend in the tomato and let simmer for a few minutes. Taste and add salt and pepper to your liking. Your fava should be fairly smooth.
To serve: Fava can be served warm or at room temperature. Spoon the fava onto a pretty plate, swirl olive oil over the top. Add some capers, sliced green onion and/or finely chopped parsley.
Yum. Fiesta time!