FAVA (thick pea soup)

Fava is usually served as a meze (appetiser). It is made of dried beans.....ANY dried legumes (such as red/green/yellow lentils, broad beans, chick peas, green or yellow peas, lima beans or cannelini) can be used. Each legume has a subtle flavour which can be enhanced with herbs and spices and of course olive oil.

 

Here's one of my favourites ~ Green Pea FAVA

This can be eaten cold as a dip or thinned out as a hot soup.

*note - Not a good idea to combine all the various legumes together because they require different cooking times.

 

Ingredients

250g dried green peas.

1 x onion or one leek finely chopped

1 x carrot and 1 x potato chopped

Put everything in large pot add enough water to cover all ingredients (due to evaporation you might need to top up with boiling water until peas are cooked).

Boil gently(with lid on) for aprox 45 mins or until the peas have become soft and a bit mushy. Drain off any excess liquid if you want to make it into a dip.

Zap it in with the blender for a few seconds or use a potato masher and do it by hand.

Add salt and pepper and chillies if you like it spicy.

Let it cool to room temperature.

Place in a bowl, drizzle with lots of lemon juice and olive oil.

Sprinkle with sumac and chopped fresh coriander and serve with warm fresh bread or any crispy savoury biscuits.

 

 

 

Done