Time 55m Number Of Ingredients 8 Steps:
Rinse the split peas with plenty of water. Heat a large pot over medium-high heat; add 2-3 tbsps olive oil, the chopped onions, garlic and some fresh thyme and sauté. As soon as the onions start to caramelise add the peas and blend. Pour in the warm water and the olive oil, turn the heat down to medium and season well with salt and pepper. Simmer with the lid on for about 40-50 minutes, until the split peas are thick and mushy. While the split peas boil, some white foam will probably surface on the water. Remove the foam with a slotted spoon. When done, pour in the lemon juice and transfer the mixture in food processor. Mix, until the peas become smooth and creamy, like a puree. Serve the fava with a drizzle of olive oil, a tablespoon of diced onion and some capper or chopped parsley. Enjoy!
Time 50m Number Of Ingredients 16 Steps:
Rinse the yellow split peas very well and drain. In a deep pot, add the oil, onion and carrot and cook in medium high heat for 4-5minutes until soft. Add the yellow split peas and cook for another two minutes. Add 4 cups hot water and when it starts to boil reduce heat to low, cover the pot and simmer for about 40-45 minutes or until peas are very soft and “mushy”. During cooking, you may need to add some more water. In the meantime, heat a skillet on high heat, add the oil, mushrooms, salt, pepper and thyme, and cook for 8-10 minutes until browned and fragrant. Remove from heat and keep warm. In the same skillet, on low heat, cook the onions with olive oil, salt and pepper for 20-30 minutes, until very soft, brown and caramelized. (during cooking the onions, if you notice they’re going to burn without having been caramelized, you can add a splash of water to help them cook more evenly).Add the syrup and cook for another 2-3 minutes. When the yellow split peas are cooked through and are very soft, puree them with an immersion blender (or in a food processor taking extra care, since they’ll be hot). Serve on plates, topping with mushrooms, caramelized onions and chopped parsley.Eat.
Time 2h45m Yield Serves six to eight Number Of Ingredients 6 Steps:
Heat 2 tablespoons of the olive oil over medium heat in a large, heavy saucepan, and add the onion. Cook, stirring, until tender, five to six minutes. Add the split peas and enough water to cover by an inch, and bring to a boil. Skim foam off the top, reduce the heat, cover and simmer one hour. Add salt to taste, and continue to simmer for 30 minutes to an hour until the beans fall apart and sink to the bottom of the pot. Stir often to prevent them from sticking. The water should cloud, and some of the split peas will be intact while others will disintegrate. Continue to simmer until they have mostly disintegrated. When the beans have fallen apart and are soft and fragrant, remove the pot from the heat and cover with a clean kitchen towel. Replace the lid and let sit for 20 minutes. If the mixture looks more like a soup than a purée, with most of the liquid on the top, place a strainer over a bowl and pour the mixture into the strainer. Let sit for 10 minutes while the liquid runs through the strainer, then return the split peas to the pot. Taste and adjust salt. Moisten as desired with the broth. Add a generous amount of pepper, and whisk in the remaining olive oil and the lemon juice. Whisking helps break down the split peas and contributes to a smooth texture. Transfer to a bowl or plate, top with a drizzle of olive oil and serve.
Time 1h55m Yield 6-8 serving(s) Number Of Ingredients 17 Steps:
Place the split peas in a large pot, add water to cover by 4 inches and bring to a boil. Reduce the heat to low and simmer, skimming often, for 5 minutes. Add the bay leaves and simmer for 40 minutes more, stirring occasionally and adding a little warm water as needed to keep the peas covered as they cook. Add 1 teaspoon of the salt and simmer for 15 to 20 minutes more, or until the peas are soft and almost dry. Puree the peas with a stick (immersion) blender, or transfer to a food processor and puree. Let the puree cool completely; it will thicken considerably. In a large mortar, grind the garlic with the remaining 1 teaspoon salt into a smooth paste. Add 2 cups or so of the puree and continue grinding to incorporate the garlic. Or use a blender or a small food processor. In a large bowl, combine the garlic mixture, the remaining pea puree, the oil, 3 tablespoons each vinegar and wine, the oregano and pepper to taste, stirring vigorously to incorporate. Taste and adjust the seasoning as necessary. Cover and refrigerate for at least 3 hours, or overnight. If the skordalia seems too thick, add a little vinegar, wine or water to thin. Spread on a large plate, sprinkle with oregano, garnish with toppings of your choice and serve. Note: Instead of yellow split peas, you can also make this with dried peeled fava beans or with the same amount of cooked mashed chickpeas or white beans, such as cannellini.
