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Overhead shot of silky Greek fava piled on a plate, topped with golden caramelized onions and a drizzle of olive oil.

Silky Greek Fava with Golden Caramelized Onions

A creamy Greek split pea puree simmered with onion and garlic, topped with slow caramelized onions and lemon.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 348
Ingredients Method Notes

Ingredients
  

For the fava
  • 300 g dried yellow split peas rinsed
  • 1.5 l water / 6 cups
  • 1 bay leaf
  • 1 onion small; halved
  • 2 garlic cloves peeled
  • 80 ml olive oil / 1/3 cup; plus more for drizzling
  • 1 tsp salt plus more to taste
  • 1/2 lemon juice lemon
For the caramelized onions
  • 2 onions large / about 400 g; thinly sliced
  • 2 tbsp olive oil
  • 1 tsp honey or sugar
  • 1 tbsp red wine vinegar
  • 1 pinch salt
To finish
  • 1 tbsp fresh oregano or dill chopped
  • 4 lemon wedges for serving

Method
 

  1. Rinse the split peas under cold water until the water runs clear, picking out any small stones or debris.
  2. Add the peas to a 3-quart / 2.8 L saucepan with the water, bay leaf, halved onion, and garlic cloves. Bring to a boil over high heat, then skim off any foam that rises to the top.
  3. Reduce the heat to low and simmer uncovered for 40 to 45 minutes, stirring now and then, until the peas are fully soft and mash easily against the side of the pot. Add a little more water if the pot looks dry before the peas are done.
  4. While the peas cook, heat 2 tablespoons olive oil in a 10-inch / 26 cm skillet over medium-low heat. Add the sliced onions and a pinch of salt.
  5. Cook the onions for 25 to 30 minutes, stirring every few minutes, until deep golden brown and soft. Stir in the honey and vinegar for the last 2 minutes, then take the pan off the heat.
  6. Once the peas are tender, remove the bay leaf. Drain off most of the liquid, keeping about 1 cup / 240 ml of the cooking water aside.
  7. Mash the peas, onion, and garlic right in the pot with a potato masher, or blend with an immersion blender, until fairly smooth. Drizzle in the remaining olive oil gradually as you mash.
  8. If the puree feels too thick, stir in a little of the reserved cooking water until it's thick but spreadable, like hummus. Stir in the lemon juice and season with salt to taste.
  9. Spread the warm fava onto plates or a shallow serving dish. Top with the caramelized onions, a drizzle of olive oil, and a sprinkle of oregano or dill. Serve with lemon wedges.

Notes

  • Rinse split peas until water runs clear to avoid a gummy puree.
  • Don't rush the onions, 25 to 30 minutes on low heat is what makes them sweet.
  • Add olive oil gradually so you can stop once the puree feels right.
  • Keep the pot uncovered while the peas simmer so the liquid reduces on its own.