Greek Fava Recipe
User Reviews
4.5
Greek Fava Recipe
Description
The preparation involves simmering rinsed yellow split peas with roughly chopped red onion, scallions, and garlic in warm water until the peas are very tender. The peas' natural starches thicken the mixture as it cooks. After cooking, olive oil and salt are incorporated, and the mixture is pureed until smooth, creating a creamy consistency.
As the fava cools, it thickens further; stirring in additional water or olive oil can adjust the texture if necessary. It is served with a drizzle of extra virgin olive oil and optionally a dusting of paprika, which adds mild smokiness and color. The dish pairs well with crusty bread or fresh sliced vegetables for dipping.
Greek Fava can be stored refrigerated in an airtight container for several days or frozen in portions for longer-term storage. Gentle reheating over low heat with occasional stirring, and adding water to loosen it, restores its creamy texture after chilling or freezing.
Ingredients
- 2 cups yellow split peas ~500g, dry, rinsed
- 3/4 cup red onion roughly chopped
- 3 scallions chopped
- 4-6 cloves garlic peeled and chopped
- 1/3 cup extra virgin olive oil plus more for serving
- 2 teaspoons salt
- paprika optional, for garnish
Instructions
- Place the split peas in a large saucepan with 5 cups of warm water. Set the burner to high heat and allow the mixture to come to a boil. Skim any foam that forms on the surface of the liquid.
- Add the red onion, scallion, and garlic.
- Return the liquid to a boil, then turn the heat down to low and cover the pot. Simmer, stirring occasionally, until the peas are very tender, about 15 to 20 minutes.
- Once the peas are tender, turn off the heat and add the olive oil and salt. Use an immersion blender to purée the mixture (or process in batches in a tabletop blender). Taste and add more salt as needed.
- The fava will thicken as it cools. This is because the starches in the split peas continue to absorb the liquid, causing the mixture to thicken. If it becomes too thick, you can simply stir in a bit of water or olive oil to loosen it up.
- Serve topped with a generous drizzle of olive oil and a sprinkle of paprika. Provide crusty bread like Honey and Herb Bread and/or sliced vegetables for dipping.
Notes
- Store Greek Fava in an airtight container in the refrigerator for up to five days.
- For longer storage, freeze in portions for up to three months.
- Reheat gently on the stovetop over low heat, adding water to adjust consistency as needed.
- Microwave reheating is possible; stir occasionally to ensure even warming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 343kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 17g | 34% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 787mg | 33% |
| Potassium | 698mg | 15% |
| Fiber | 17g | 68% |
| Sugar | 6g | 12% |
| Vitamin A | 158IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 49mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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