Frugavore by Arabella Forge

Author:Arabella Forge
Language: eng
Format: epub
Publisher: Skyhorse Publishing, Inc.
Published: 2011-04-10T04:00:00+00:00

Split-Pea Purée (Fava)

The ancient Greeks used to purée split peas into a dip much like this one here. Accompanied by a green leafy salad and an array of meat and fish dishes, it made for a wholesome meal. Split peas do not require any pre-soaking, so this is an easy dish to whip up at the last minute.

Put the split peas, garlic, paprika, and cayenne pepper in a saucepan. Cover them with water and bring to a boil. Reduce the heat and simmer for 50 minutes, stirring occasionally and adding extra water if necessary. The peas should turn to mush and develop a nice gooey texture.

When the peas have cooked, allow them to cool to room temperature, then stir through the lemon juice and olive oil. Season to taste and drizzle with a little extra olive oil to serve.

Preparation time: 10 minutes

Cooking time: 50 minutes

Serves: 8

Ingredients:

2 cups yellow split peas

2 cloves garlic

½ teaspoon paprika

¼teaspoon cayenne pepper

1 large lemon

¼ cup olive oil salt and pepper

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