Fava from Essential Ottolenghi: A Collection (page 233) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mixed vegetables and yoghurt with green chilli oil

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • finebec on October 28, 2018

    Very much liked by very particular diners; great ration of impressiveness to labour. caramelizing takes more time than indicated.

  • dinnermints on February 11, 2018

    We made four recipes out of Plenty More this evening, and while the fava was good, the other three dishes were much better. It needed more salt, and turned out runnier than we'd hoped.

  • Breadcrumbs on May 12, 2015

    p. 233 - Outstanding! This isn’t what you might think. This is not a fava bean recipe. YO talks about discovering this spread while vacationing in Greece and notes “I thought I knew everything there was to know about pastes made of various legumes until a couple of summers ago….and came across this variation, which is nothing like hummus or similar pastes.” How could I resist! In fact the recipe is prepared with yellow split-peas that are boiled then pureed with other ingredients then topped with a delicious combination of caramelized onions, capers, chives and evoo. We served this as a starter with some grilled pita and folks were swooning over it. I think the capers are essential here, they bring a briny freshness to this sweet earthy spread. Another dish that I’ll most certainly make time and time again. Photos here: http://chowhound.chow.com/topics/1012789?commentId=9556935#9556935

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