Fava (Greek Yellow Split Pea Purée)

Yellow split peas: These are the main ingredient and provide the base for the purée. They have a mild, slightly sweet flavor and a creamy texture when cooked.

Water: Used to cook the yellow split peas until they are soft and tender.

Onion: Adds a depth of flavor and sweetness to the purée.

Olive oil: Provides richness and a smooth texture to the dish. It also enhances the overall flavor.

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

Pepper: Adds a hint of spice and balances the flavors.

Lemon juice: Adds a bright, tangy flavor that complements the richness of the olive oil and the sweetness of the onion.

To achieve a smoother texture for your fava purée, make sure to thoroughly rinse the yellow split peas under cold water until the water runs clear. This helps remove excess starch and prevents the purée from becoming too thick or gummy. Additionally, when simmering the peas, occasionally skim off any foam that forms on the surface to ensure a cleaner flavor. After blending, you can pass the mixture through a fine mesh sieve for an extra silky finish.

• yellow split peas - Substitute with red lentils: Red lentils have a similar texture and cook faster, making them a convenient alternative.

• yellow split peas - Substitute with green split peas: Green split peas offer a similar consistency and flavor profile, though they may have a slightly earthier taste.

• water - Substitute with vegetable broth: Vegetable broth adds more depth of flavor to the dish compared to plain water.

• onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor, which can complement the dish well.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral taste that won't overpower the dish.

• salt - Substitute with soy sauce: Soy sauce can add a different layer of umami flavor, though you may need to adjust the quantity to avoid overpowering the dish.

• pepper - Substitute with white pepper: White pepper has a milder flavor and can blend more seamlessly into the purée.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and freshness, though it may impart a slightly different citrus note.

• Allow the fava to cool completely before storing. This helps prevent condensation, which can lead to a watery texture.
• Transfer the cooled fava into an airtight container. Glass containers are ideal as they do not absorb odors and flavors.
• Store in the refrigerator for up to 5 days. Ensure the container is sealed tightly to maintain freshness.
• For longer storage, consider freezing. Portion the fava into smaller, freezer-safe containers or resealable plastic bags. This makes it easier to thaw only what you need.
• Label the containers with the date to keep track of freshness.
• When ready to use, thaw the fava in the refrigerator overnight. Avoid using a microwave to defrost as it can alter the texture.
• Once thawed, stir well to reincorporate any separated liquids. If the texture is too thick, add a small amount of olive oil or water to achieve the desired consistency.
• Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. Alternatively, you can serve it cold or at room temperature, depending on your preference.

• Stovetop Method: Place the fava in a saucepan over low heat. Add a splash of water or olive oil to help loosen the purée. Stir frequently to prevent sticking, and heat until warmed through.

• Microwave Method: Transfer the fava to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power in 1-minute intervals, stirring in between, until the purée is hot.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the fava in an oven-safe dish, cover with foil to prevent drying out, and bake for about 15-20 minutes, or until heated through. Stir halfway through the heating process.

• Double Boiler Method: Place the fava in a heatproof bowl. Set the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the purée is warmed through.

• Sous Vide Method: Transfer the fava to a vacuum-sealed bag or a zip-top bag using the water displacement method. Set your sous vide machine to 140°F (60°C) and immerse the bag in the water bath. Heat for about 30 minutes, massaging the bag occasionally to ensure even heating.

• Pot: Used to combine the split peas, water, and chopped onion for boiling.

• Blender: Utilized to blend the cooked mixture into a smooth purée.

• Knife: Essential for chopping the onion.

• Cutting board: Provides a surface for chopping the onion.

• Measuring cups: Necessary for measuring the yellow split peas and water.

• Measuring spoons: Used to measure the olive oil, salt, pepper, and lemon juice.

• Colander: Helps to drain any excess water from the cooked peas.

• Wooden spoon: Useful for stirring the mixture while it cooks.

• Serving dish: For presenting the finished fava purée.

• Ladle: Handy for transferring the mixture from the pot to the blender.

Rinse efficiently: Use a fine-mesh sieve to quickly rinse the yellow split peas under cold water.

Pre-chop ingredients: Chop the onion in advance and store it in an airtight container.

Use a pressure cooker: Cut down cooking time by using a pressure cooker instead of simmering for 40 minutes.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Immersion blender: Use an immersion blender directly in the pot to save time on transferring to a blender.

Pre-measure seasonings: Measure out the olive oil, salt, pepper, and lemon juice before starting.