Joanne Weir Follow @ChefJoanneWeir

Santorini Fava with Capers and Preserved Lemons

Serves 8


3 tablespoons extra virgin olive oil
1 yellow onion, minced
2 cups dry yellow split peas, picked over
1 tablespoon turmeric
1 clove garlic, minced
Pinch red pepper flakes
¼ cup preserved lemon rind, chopped
1 tablespoon preserved lemon juice
1 tablespoon freshly squeezed lemon juice
1/4 cup chopped fresh flat-leaf parsley leaves
3 tablespoons capers, soaked in a few changes of lukewarm water for 30 minutes, drained, chopped
2 teaspoons kosher salt
Extra virgin olive oil as a garnish
Diced preserved lemon as a garnish
Crusty bread of pita chips


Warm the olive oil in a large saucepan over medium heat until it ripples. Add the onions and cook until soft and translucent, 7 minutes. Add the split peas, cover with water by 4 inches and bring to a boil. Reduce the heat to low and simmer for 5 minutes. Add the turmeric and simmer, stirring occasionally until the peas are soft and almost dry, about 30 minutes. If the peas need additional water, add occasionally, ¼ cup at a time. Place in a mixing bowl and let cool.

Add the garlic, crushed red pepper flakes, preserved lemon rind, preserved lemon juice, lemon juice, parsley, capers and salt. Mix well with a wooden spoon.

Place on a serving plate, make a shallow well in the center and drizzle olive oil into the center. Garnish with diced preserved lemons. Serve with pita chips or crusty bread.