| 1 |
Place the peas in a sieve and pick them over to remove any stones. Rinse under cold running water. Place them in a large, heavy saucepan, add the water and bring to the boil, skimming off surface froth as it appears. Add the onion, cover and simmer over a low heat for about 50-60 minutes, until thick. |
| 2 |
Remove from the heat and allow to stand, covered, for 10 minutes. Season with salt to taste. |
| 3 |
To serve, spoon the fava into wide soup bowls and trickle a little olive oil onto each serving. Serve with the lemon wedges, slices of purple onion, olives and bread. |
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