Yotam Ottolenghi continues to blow my mind with his flavourful descriptions of his recipes in both the Guardian and the Waitrose Magazine. Fava is a warm dip made from split peas. It, served with breads, meats and cheese, made rounded out dinner for us a few weeks ago.
Fava – Adapted from The Dish of the Month, Waitrose Magazine
3 large onions
300g yellow split peas
2 bay leaves
1/4 tsp tumeric
100ml olive oil
2 garlic cloves, crushed
2 tsp lemon juice
salt and pepper to taste
Quarter one onion and, with the split peas, bay leaves and tumeric, add to a large saucepan. Cover generously with water, bringing it to a boil, then reducing to simmer, cooking for one hour or until peas are soft. You may need to add more water as the peas absorb it as they cook. Strain the peas, discarding the onion, but be sure to keep the water they’ve cooked in.
While the peas cook, prepare the onions by slicing them into 0.5cm thick slices. Heat 1 tbsp oil in a large saute pan over medium-high heat. Add the onions and cook until they are golden brown (roughly 15-20 minutes).
Blitz the peas in a food processor (or with an immersion blender), adding the garlic, lemon juice, salt and pepper, olive oil, and 3 tbsp of cooking liquid. Add chives and half the caramelised onion. Serve warm, in a bowl topped with the remaining chives and caramelised onion.