Santorini Yellow Split Pea Purée with Capers and Red Onion

What you need

• 400 g (2 cups) yellow split peas, rinsed
• 1 large onion, peeled, halved
• 1.6 l (6 1/2 cups) water
• 120 ml (1/2 cup) olive oil, extra virgin, plus more for serving
• 2 tbsp lemon juice, freshly squeezed, plus lemon wedges for serving
• 1 tsp salt, or to taste
• 1/2 red onion, finely chopped
• 2 tbsp capers, drained
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Put the yellow split peas, the halved onion and the water in a heavy pot and bring to a boil.

2. 2

   Skim the foam off the top as it forms.

3. 3

   Reduce to a gentle simmer, partly covered, until the peas collapse into a thick mush and little liquid remains, 50-60 min. Stir now and then near the end so nothing sticks.

4. 4

   Lift out the onion halves and set them aside.

5. 5

   Purée the peas with the onion in a food processor or with a hand blender until completely smooth.

6. 6

   Return the purée to the pot over low heat. Stir in the olive oil and lemon juice, and cook for 3-5 min, stirring, until thick enough to hold a spoon upright. Loosen with a splash of hot water if too stiff.

7. 7

   Season with salt and pepper. Salt is added at the end because it can toughen split peas during cooking.

8. 8

   Spread the fava on a plate or in a shallow bowl and let it cool slightly. It sets as it cools.

9. 9

   Top with the red onion and capers, drizzle with olive oil and serve lukewarm with the lemon wedges.

Imported from olivetomato.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.