3 dry onions, roughly chopped
1 medium size carrot
1 ts of garlic paste
1lt warm water
Juice of 2 lemons
Zestof 1 lemon
1/2 cup of EVOO Belià
Organic Oregano "Inoni" to taste
Freshly ground pepper
Rinse fava with plenty of water, and then put it in a ball with warm water for about 15-20 minutes.
Heat a large and deep pan over medium-high heat, add 4 tablespoons of extra virgin olive oil, the chopped onions, the garlic, the chopped carrot, the bay leaves and some oregano and sauté for 3-4 minutes. We don't want the ingredients to get too brown.
Then, drain the water, add the fava in the pan and stir the mixture. After 3-4 minutes add 1lt of warm water and the extra virgin olive oil, turn the heat down to medium-low and season with salt and pepper. Simmer with the lid on for about 40-50 minutes, until the fava is thick and mushy. During the boiling, some white foam might appear on the surface of the mixture. Remove the foam with a spoon.
When done, remove the bay leaves, transfer the mixture in the mixer, pour in the lemon juice and the zest, add 4 tablespoons of extra virgin olive oil, and mix until the fava becomes smooth and creamy, like a puree.
Fava is served with a bit of extra virgin olive oil and some chopped spring onions on top.
You can also serve it with caramelized onions and cherry tomatoes on the side, together with thyme and freshly ground pepper.