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Greek Fava with Caramelized Onions and Almonds in Carob Honey

Delicious and very easy recipe
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Main Course
Cuisine greek
Servings 4

Ingredients
  

For cooking the fava

  • 600 ml of water
  • 200 gr Greek fava from lathouri or yellow split peas or green split peas
  • 1 onion
  • 1 carrot
  • 1 clove of garlic
  • 2 tbsp olive oil
  • 2 bay leaves
  • salt
  • pepper

For the blender

  • juice of ½ lemon
  • 100 ml olive oil

For cooking the caramelized onions

  • 1 big onion
  • 20 ml olive oil
  • 25 ml carob honey or grape syrup or brown sugar
  • 25 ml balsamic cream sauce
  • 5-6 almonds optional

Instructions
 

For the fava

  • Remove any small stones or debris from the fava/split peas.
  • Coarsely chop the onion, the carrot, and the garlic.
  • Put all the ingredients (apart from the salt) in a pot and cook over medium heat for about 20 minutes, stirring occasionally. Towards, the end of cooking, add the salt.
    Check regularly if there is enough water left in the pot so that the fava does not stick to the bottom of the pot.
  • When it’s ready, turn off the heat, and let the fava cool to room temperature. If you have a hand blender, you don't have to wait the fava to cool.
  • Remove the bay leaves and mix the fava in the blender with the olive oil and the lemon juice.
    While mixing, check if you need to add a bit of water. Pay attention to the amount of water: the more you add, the more watery the fava becomes. Unless it's like a soup (if you put a lot of water), it becomes thicker after a few hours.
  • When ready, serve the quantity you want of the mixed fava and begin the caramelized onions.

For the caramelized onions

  • Cut the onion into slices of intermediate size.
  • Put the oil in a pan, add the onions and sauté until they start to soften (it will normally take 2-3 minutes if your slices are not too thick).
  • Add the carob honey and the balsamic cream (and optionally, the almonds).
  • Shake your pan back and forth, so the onions do not stick.
  • Sauté for about 2-4 more minutes and repeat step 4.
  • Turn off the heat, take the onions from the pan and add them on top of your fava with a bit of olive oil.

Notes

  • Instead of carob honey, we often use grape syrup (petimezi). If you do not have any of those, replace them with sugar.
  • You do not need to soak the fava (as you normally do with beans or chickpeas) or remove the foam that forms when it boils.
Keyword easy, gluten-free, legumes, vegan