Instructions
Follow the steps and taste along the way.
Prepare the peas
Rinse the peas in a sieve. Put them in a pot with the yellow onion, bay leaf, water, and 3 g of salt. Bring to a boil, then reduce the heat and simmer uncovered for 40 to 50 minutes, until the peas break down and most of the water has been absorbed. Stir occasionally; if the pot dries out before the peas soften, add 50 ml of hot water.
Roast the onion and pita
Preheat the oven to 200 °C. Toss the red onion with 10 ml of olive oil and spread it on a small baking sheet. Roast for 12 to 15 minutes, until tender and lightly browned at the edges. Brush the pita with the remaining 5 ml of oil, place it on a second baking sheet, and bake for 5 to 7 minutes, until warmed through and lightly golden in spots.
Blend the fava
Remove the bay leaf from the cooked peas. If more than about 100 ml of liquid remains at the bottom, pour some into a cup and set it aside. Blend the peas and cooked yellow onion with an immersion blender until smooth and thick. Stir in 15 ml of olive oil, the lemon juice, and the remaining 2 g of salt. If the mixture is too stiff, add the reserved liquid a spoonful at a time; it should slowly fall from a spoon, not be runny.
Toast the capers and assemble
Heat the remaining 15 ml of olive oil in a small pan over medium heat. Add the drained capers and dried oregano and toast for 1 to 2 minutes, until the capers become fragrant and their edges curl slightly. Divide the warm fava among four bowls and top with the roasted red onion and capers with their oil. Serve with the warm pita, torn into pieces.
