FAVA WITH ROASTED VEGETABLES
Olive Oil • Sea Salt • Yellow Split Peas
Serves 4 to 6
(not to be confused with fava beans) is a puree of cooked yellow split peas, flavored with onion and olive oil. The smokiness of the peas plays against the caramelized sweetness of the vegetables beautifully. It’s ultrasimple, but there’s a secret: The type of olive oil you use can make or break this dish. Using a high-quality extra-virgin olive oil is a must. Its acidity and fruity flavor perfectly balance the dish. Feel free to play around with dried and fresh herbs for seasoning.
wild bonus: Yellow split peas contain a type of fiber known as resistant starch that’s particularly beneficial for intestinal microbiota.
⅓ cup, plus 3 tablespoons extra-virgin olive oil, plus more for drizzling
3 red onions, roughly chopped (1 tablespoon set aside for garnish)
2 garlic cloves, chopped
2 cups yellow split peas, rinsed well
1 tablespoon fresh lemon juice
4 shallots, peeled and halved
15 asparagus stalks, trimmed
10 small tomatoes, cored
10 white or cremini mushrooms, trimmed
5 carrots, peeled
2 leeks, white and light green parts only, well washed and patted dry
1 tablespoon dried thyme
Celtic sea salt and freshly ground black pepper
In a large pot, heat 1 tablespoon of the olive oil over medium-high heat. Add the onions and garlic and sauté until softened, about 3 minutes. Add the yellow split peas and stir well. Pour in enough water to cover the peas by 1 inch (about 6 cups). Reduce the heat, cover, and simmer until the peas have begun to break apart, about 30 minutes. Now and then use a spoon to skim off any white foam that rises to the surface.
Drain the peas, then transfer them to a blender or food processor. Add the lemon juice and pulse a few times, then continue to pulse as you add the remaining ⅓ cup olive oil. Season with salt and pepper. I prefer a slightly grainy consistency, but you can make it as chunky or smooth as you like. Transfer to a bowl, cover, and refrigerate to let the flavors meld.
Preheat the oven to 450°F.
On a large baking sheet, combine the shallots, asparagus, tomatoes, mushrooms, carrots, and leeks. Toss with about 2 tablespoons of the olive oil, the thyme, and a pinch each of salt and pepper. Roast until all the vegetables are tender and beginning to caramelize, 15 to 20 minutes, turning once or twice to ensure they cook evenly.
Serve the puree drizzled with some extra-virgin olive oil and sprinkled with the reserved chopped onions. Top with the roasted vegetables and another drizzle of oil.
