Courtesy of Adeena Sussman’s Sabada Cookbook
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
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.