Greek Fava is a traditional veggie dish that makes a great starter, light meal and would look gorgeous on a vegan charcuterie board. Despite the name, Fava is actually made with yellow peas.
In the tale of Jack and the Beanstalk, Jack’s life changed when he traded his cow for a handful of magic beans. We never learn just what kind of beans Jack got ahold of —red lentils, black beans, yellow-eye beans or cranberry beans, but all beans have potent magic. They’re low cost, low carbon footprint, high protein and fiber.
Life’s complicated. Beans offer simple abundance. They’ve been the backbone of every culture and cuisine, like this Greek yellow peas porridge.
Greek Yellow Peas Porridge is easy to make and stunningly good. Serve at room temperature with toasted pitas or other flatbread for dipping. This velvety smooth concoction is perfect for sharing.
Greek Yellow Peas Porridge
- 1 ½ cups yellow split peas picked over
- 5 cups water or vegetable broth
- 2 bay leaves
- 2 garlic cloves
- 1 dried red pepper or pinch red pepper flakes optional
- ¼ cup olive oil plus another tablespoon for drizzling, if desired
- ¼ cup fresh lemon juice
- 2 tablespoons capers drained
- 2 big handfuls arugula chopped
- 1 bunch cilantro chopped
- sea salt and freshly ground pepper
- toasted pita or other flatbread for scooping
- In a large heavy saucepan combine split peas, water or broth, garlic and bay leaves and optional red pepper. Bring to a boil.
- After 10 minutes, reduce heat to medium-low and simmer, stirring occasionally, until pea mixture thickens, about an hour.
- Allow to cool slightly. Pick out the bay leaves. Pour in the olive oil and lemon juice and give the whole works a vigorous whisking, so pea mixture lightens and becomes smoother. It will be thicker and lumpier than hummus. This is as it should be. Think texture.
- Peas may be covered and refrigerated at this point, but allow them to come back to room temperature before serving.
- Stir and taste. They should be velvety in texture, amazingly earthy in flavor. Season generously with sea salt and fresh ground pepper. Gently work in capers, chopped arugula and cilantro. Drizzle a little extra olive oil on top, if desired, and serve with toasted pita or other flatbread for scooping.
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