Heirloom Carrot Fava

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Fava, a reduction of cooked yellow split peas, is a Greek classic and one of the most essential plant-based, legume-based spreads on the Greek table. It is an ancient food in the Eastern Mediterranean, and there are many variations. In this version, I add heirloom carrots, which lend both a deeper golden color to the dish and a discernible natural sweetness. Fava is very versatile. You can eat it on its own or pair it with everything from Jammy Braised Chestnuts & Onions (page 217) to Pan Shaken Brussels Sprouts & Mushrooms (page 39) to simple cooked greens.

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Heirloom Carrot Fava

By Diane Kochilas

Cook Time 1

Servings

Beans & Pulses, Ikaria, Lent / Fasting, Mediterranean Diet, Meze / Starters, Recipes, Vegan, Vegetarian

Cook Time 1

Servings

Beans & Pulses, Ikaria, Lent / Fasting, Mediterranean Diet, Meze / Starters, Recipes, Vegan, Vegetarian

Ingredients

½ cup extra-virgin Greek olive oil plus more, as needed for pureeing the fava
1 medium yellow or Vidalia onion chopped
2 heirloom carrots preferably yellow to orange, peeled and coarsely chopped
1 garlic clove crushed
2 cups yellow split peas
Water or vegetable stock as needed about 8 to 10 cups
2 bay leaves
Sea salt to taste
Strained juice of 1 lemon

For the topping:

⅓ cup extra-virgin Greek olive oil
2 heirloom carrots cut into a ¼-inch dice
10 to 12 pearl onions or 8 shallots
2 garlic cloves crushed with the side of a knife
4 to 6 fresh thyme sprigs

Instructions

Cook the base:

In a large wide pot over medium heat, warm 1 cup of olive oil and cook the onions and carrots until softened, about 7 to 8 minutes. Stir in the garlic and toss to coat in the olive oil.
Add the yellow split peas and stir to coat in the oil as well. Add enough water or stock to cover the contents of the pot by about 2 inches. Add the bay leaves.
Bring to a simmer over medium heat, reduce, and cook uncovered, until the liquid is almost absorbed, about 45 minutes. As it cooks down, you may need to add liquid incrementally as the split peas cook until they’re soft and disintegrated into a mealy puree.
The final texture should look like this: There should be no thin liquid left on the surface; it should be erupting in fat, not bubbles; and when you draw a wooden spoon through the fava, it should make a clear path on the bottom of the pot. Remove it from heat and place a towel over the fava to let it cool and thicken while allowing steam to escape.

Prepare the topping:

While the fava simmers, heat a third of a cup of olive oil over medium heat in a nonstick skillet or cast iron pan. Cook diced carrot and pearl onions or shallots for 5 minutes until translucent and glistening in hot oil.
Stir in garlic and give it a swirl or two in the pan. Add thyme sprigs and continue cooking until carrots are tender and onions/shallots are lightly caramelized and soft (about 15 minutes).
Remove bay leaves from fava. Have at least ½ cup (or more) olive oil nearby along with lemon juice. Season hot fava with sea salt to taste and puree with an immersion blender (or food processor), adding alternating doses of olive oil and lemon juice until balanced with salt as needed.
Serve fava on platter topped w/ carrot-onion mixture drizzle generously!

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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