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    Fava (Yellow Split Pea Purèe)

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    Fava (Yellow Split Pea Purèe)

    • Preparation time: 15 minutes, plus overnight soaking
    • Cooking time: 35 minutes
    • Total time: 50 minutes, plus overnight soaking

    Serves: 6


    • 500g yellow split peas
    • 3 shallots, peeled but left whole
    • 1 clove of garlic, peeled but left whole
    • 2 bay leaves
    • 150ml extra virgin olive oil
    • Salt
    • Freshly ground black pepper
    • 1 large bunch of spring onions, finely chopped
    • 1 tablespoon fresh thyme
    • Crusty bread, to serve
    • Fresh lemon juice (optional)


    1. Soak the split peas overnight in plenty of cold water.
    2. Drain the peas and rinse under cold water. Put in a large, non-reactive saucepan with the shallots, garlic and bay leaves. Add water to come about 4cm above the peas and bring to the boil. Reduce to a simmer and stir occasionally for about 35 minutes or until the peas are very soft. Skim off any scum.
    3. Drain the peas, keeping the cooking water. Remove the bay leaves, shallots, and garlic and put the peas in a liquidiser with 100ml of the extra virgin olive oil. Process to a light, smooth, pale mixture (add a little of the cooking water if it seems stodgy). Season to taste, then add the spring onions and thyme leaves.
    4. Serve the fava in a bowl, drizzling the remaining olive oil onto the surface. Eat with crusty bread and a drizzle of lemon juice, if you like.

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