Aegean Split Pea FavaFeatured

Aegean Split Pea Fava

Imagine, the Ancient Greeks used beans to vote!

Koukia (koo-KYAH), as we say in Greek, are the lightest of the fava family. The island of Santorini is well known for its locally-grown fava beans, uniquely special from a volcanic-rich soil and intense Greek sun. Bright, healthy and delicious... you will love this soup!

This recipe is courtesy of Argiro Barbarigou, Celebrity TV Chef, Restaurateur, Author.


Preparation time
Cooking time


For 4 Person(s)


  • 500 g split peas
  • 2 medium dry onions, thickly sliced
  • 1 1/2 L water
  • 1/4 teacup olive oil
  • 1 sprig fresh thyme
  • salt


  • 2 dry onions
  • 4 tbsp olive oil
  • 2 tbsp capers
  • 1 tbsp vinegar


Place the split peas in a bowl and cover with water; let them soak for 30 minutes, then strain.

Use a heavy pan with a lid. Pour the olive oil into the pan and gently fry the onion and thyme over medium heat for 7-8 minutes until softened. Add split peas and water and keep stirring until the water is boiling.

Then lower the heat, remove the thyme and simmer. Remove any dark froth that appears on the top with a slotted spoon.

Let the split peas simmer for approx. 50 minutes without stirring. It should become so soft that it almost melts. Add the salt towards the end of cooking. When ready, remove from heat and mash either in the blender or with an immersion blender. The “fava” (puréed split peas) can be either served plain, with a drizzle of olive oil and lemon, or “married” (garnished).

Recipe notes

How to garnish:

Cut the onions into medium-sized cubes and caramelize them by frying in a deep pan with olive oil for about 10 minutes. Beware they don’t become too dark because then the flavor becomes bitter. When ready add a splash of vinegar and when it has evaporated add the capers. Place onions over the split pea “fava”.

Serving suggestion

Marinated sardines, octopus salad or smoked mackerel make great accompaniments for the split pea “fava”.