It is a humble dish that dates back to medieval times!
- 250g yellow split fava
- 1 red onion finely diced
- 3 small carrots
- 1 tomato
- ½ an onion for serving
- olive oil
- 1 tablespoon salt
- Rinse your fava well a couple of times under cold running water. Then place it in a pot with water just enough to cover it by 2cm lets say. Turn up the heat and remove any froth that starts to form with a ladle. Peel and grate your carrots finely and add them in with your finely diced onion and salt.
- Add a couple of tablespoons of olive oil, mix well then lower the heat down to 2 (on a scale of 1 to 9), close the lid and let it simmer for an hour making sure you mix it every 10 minutes. By the end of its cooking time, it will have thickened.
- Now, you could use an immersion blender to turn it into a paste or leave it “chunky” as i like to serve it! Finely chop the half onion and your tomato and place it on top once you have served it along with a generous drizzle of extra virgin olive oil! This is great accompanied by seafood of any sort!