4 Serves
83 Mins
Rinse the yellow split peas thoroughly under cold water and drain them using a colander.
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Vitamin K
27 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
25 µg / 400 µgCalcium
65 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
79 mg / 420 mgPhosphorus
406 mg / 1,250 mgPotassium
1067 mg / 4,700 mgSodium
581 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
27 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
In a large pot, combine the yellow split peas with chopped onion and enough water to cover by two inches. Bring to a boil, then reduce heat and simmer until the peas are completely soft and have absorbed most of the liquid.
Once cooked, remove from heat and stir in extra virgin olive oil, salt, and black pepper. Use a potato masher or immersion blender to process the mixture into a smooth, creamy puree.
Transfer the fava to a serving dish and garnish with additional olive oil and fresh onion slices before serving.
32
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Greek
French