AuthorGeo FoodsCategoryRECIPESIngredients
Preparation
Place the split peas in a saucepan with five 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, then add red onion, scallions, 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 tender. Once the peas are tender, turn off the heat and add olive oil and salt. Use a blender to puree the mixture. Taste and add more salt as needed. The fava will thicken as it cools. Serve topped with a generous drizzle of olive oil and a sprinkle of paprika.
Related RecipesSummer Pumpkin Dhal Cucumber Sandwich Appetisers Chatpati Shakarkandi Ingredients
2 cups yellow split peas ¾ cup red onion 46 cloves garlic ¼ cup olive oil 2 tsp salt · Paprika for garnishDirections
1Place the split peas in a saucepan with five 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, then add red onion, scallions, 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 tender. Once the peas are tender, turn off the heat and add olive oil and salt. Use a blender to puree the mixture. Taste and add more salt as needed. The fava will thicken as it cools. Serve topped with a generous drizzle of olive oil and a sprinkle of paprika.
Ingredients
Directions
Place the split peas in a saucepan with five 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, then add red onion, scallions, 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 tender. Once the peas are tender, turn off the heat and add olive oil and salt. Use a blender to puree the mixture. Taste and add more salt as needed. The fava will thicken as it cools. Serve topped with a generous drizzle of olive oil and a sprinkle of paprika.