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Golden Onion, Chickpea and Fava Spread

  • Author: Liz Sloan
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 to 6 servings 1x

Description

Courtesy of Adeena Sussman’s Sabada Cookbook


Scale

Ingredients

¼ cup plus 2 tablespoons extra virgin olive oil

¼ vegetable oil

3 jumbo or 4 large onions, finely diced

1 teaspoon fresh thyme leaves, plus a sprig for favas

1 teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

½ cup canned chickpeas, drained

⅔ cup frozen fava beans, defrosted

or substitute ⅔ cup fresh shelled peas

Lemon wedges, for serving


Instructions

In a large, high-sided skillet, heat ¼ cup olive oil and the vegetable oil over medium high-heat. Add onions, thyme leaves, salt, pepper, and cook, stirring, until onions begin to soften and glisten, 5 minutes. Reduce heat to medium and cook stirring often, until the onions are evenly golden, but not charred and have reduced to 1 ½ cups, 35 to 40 minutes. Cool slightly then transfer all but 2 tablespoons of the onions to the bowl of a food processor and add the chickpeas. Process until smooth.

Add remaining 2 tablespoons olive oil, favas, and thyme sprig to the onions in the skillet and warm through over medium-low heat, 2 to 3 minutes. Season with salt and pepper to taste. Spread onion mixture on a plate and top with warmed fava beans. drizzle with olive oil and squeeze lemon wedges on top.


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