Greek Fava

I learned about this traditional Greek dish while I was in Santorini, the island from which it originates. Greek fava is a simple mashed yellow split pea dish, garnished with onions, olives, and capers. It’s usually served with toasted bread. High in flavor—and nutrition—this is a really wonderful dish for the plant-powered table. It’s easy to make, and you can serve it as a side with salads, grain-dishes, and breads. I brought back some Greek split yellow peas, which are much smaller than those you can find here. But that’s ok, you can find split yellow peas in many natural food stores or online. I absolutely love the earthy, aromatic, sunny combination of plant-based flavors in traditional Greek recipes. Though I’ve traveled in Greece and celebrate this gorgeous food cuisine, I am not a true native or expert of Greek cooking, but I love the work of Kiki Vagianos, the owner and publisher of The Greek Vegan, who shares authentic, traditional Greek recipes that she has enjoyed with her family ever since she was young. I encourage you to check out her blog to truly appreciate the technique behind Greek cooking. 

Greek Fava

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(4 votes, average: 4.25 out of 5)
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4.3 from 4 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 53 minutes
• Yield: 10 servings (about 3/4 cup per serving) 1x
• Diet: Vegan

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Description

This rustic, traditional Greek yellow split pea spread is a nutritious staple, and absolutely delicious served with whole grain bread.

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Ingredients

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• 2 cups split yellow peas
• 5–6 cups water
• 2 cloves garlic
• 1 onion, chopped
• 2 tablespoons extra virgin olive oil, divided
• Salt and pepper to taste
• 10 Greek olives
• 1 tablespoon capers, rinsed, drained

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Instructions

1. Combine split yellow peas, 5 cups of water, garlic, ¾ of the chopped onion, and 1 tablespoon olive oil in a medium pot, cover, and bring to a boil.
2. Reduce heat to medium-low and simmer for 40 – 45 minutes (may take longer, depending on size of the split peas), stirring occasionally, until peas are very soft and mushy. Add additional water as needed to replace moisture lost to cooking. Should make a very thick, stew-like consistency.
3. Remove from heat and mash with a potato masher until very soft. May have to add additional liquid to make a thick, creamy texture, without being runny or too dry. Season with salt and pepper as desired.
4. Heap on a platter and top with remaining chopped onion, olives, capers, and olive oil. Serve with toasted whole grain bread.
5. Makes 10 servings (about 3/4 cup per serving)

• Prep Time: 8 minutes
• Cook Time: 45 minutes
• Category: Side dish
• Cuisine: Greek

Nutrition

• Serving Size: 3/4 cup
• Calories: 170
• Sugar: 4 g
• Sodium: 111 mg
• Fat: 4 g
• Saturated Fat: 1 g
• Carbohydrates: 26 g
• Fiber: 11 g
• Protein: 10 g

For more plant-based Greek inspired recipes, check out:

Greek Butter Bean Salad
Greek Chickpea and Vegetable Filled Pitas
Greek Veggie Balls with Lemon Tahini Sauce