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Greek Split Peas With Tomato Sauce (Fava Me Saltsa)

The aroma alone transports me back to my yiayia’s (grandmother’s) sun-drenched kitchen on the island of Crete. I can almost feel the warm breeze carrying the scent of oregano and simmering tomatoes through the open window. This dish, Fava me Saltsa as she called it, wasn’t just food; it was a taste of home, a symbol of family, and a vibrant memory etched in my heart. Her version, like many traditional Greek recipes, was simple yet deeply flavorful, a testament to the magic of fresh, quality ingredients.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 as a main course, 8 as an appetizer
Yields: 4-8 servings
Dietary Type: Vegan, Gluten-Free

Ingredients

1 cup yellow split peas, picked over and rinsed
1 teaspoon dried oregano
1 teaspoon extra virgin olive oil, plus
1 tablespoon extra virgin olive oil, divided
Salt & freshly ground black pepper, to taste
1 medium onion, thinly sliced
2 tomatoes, chopped
2 tablespoons tomato paste
½ teaspoon ground cinnamon
1 bay leaf
1 tablespoon red wine vinegar
2 teaspoons capers, rinsed and drained

Equipment Needed

Deep saucepan
Wooden spoon
Wide, shallow dish
Medium non-stick skillet

Instructions

Place the split peas in a deep saucepan.
Add cold water to cover the peas by at least 2 inches. It’s crucial to use enough water to allow the peas to cook properly without drying out too quickly.
Bring to a boil over medium-high heat. Keep a close watch, as the initial boil can cause the water to foam and potentially boil over.
Reduce heat to a simmer and cook gently for 45 to 50 minutes, stirring occasionally with a wooden spoon, until the peas are soft and almost dry. The occasional stirring prevents the peas from sticking to the bottom of the pan.
(Add 1/4 cup water, if needed, to keep the peas from sticking.) This is important, as the peas should cook down to a creamy consistency, not a burnt mess.
When the peas are soft, stir in the oregano and 1 teaspoon olive oil. This infuses the peas with flavor and adds a touch of richness.
Season to taste with salt and pepper. Don’t be shy with the seasoning; it really brings out the natural sweetness of the split peas.
Transfer to a wide, shallow dish. This allows the peas to cool evenly and makes it easier to spread the tomato sauce later.
While the split peas are cooking, make the sauce. This is an efficient way to use your time and ensures that the sauce is ready when the peas are done.
Heat the remaining 1 tablespoon olive oil in a medium non-stick skillet over medium-high heat. Using a non-stick skillet helps prevent the onion and tomatoes from sticking and burning.
Sauté the onion until golden, about 6 minutes. Sautéing the onion until golden releases its sweetness and creates a flavorful base for the sauce. Stir frequently to prevent burning.
Stir in the tomatoes, tomato paste, cinnamon, bay leaf, and 1/4 cup water. The cinnamon adds a subtle warmth and complexity to the sauce, while the bay leaf provides a savory depth.
Simmer until the tomatoes break down, about 10 minutes. Simmering allows the flavors to meld together and the tomatoes to soften and release their juices.
Remove the bay leaf. Don’t forget this step! The bay leaf has imparted its flavor and is no longer needed.
Mix in the red wine vinegar and capers. The vinegar adds a bright acidity, while the capers provide a salty, briny counterpoint to the sweetness of the tomatoes.
Season to taste with salt and pepper. Again, don’t be afraid to season generously.
Spread the sauce evenly over the cooked peas. Make sure the sauce covers the entire surface of the peas for maximum flavor in every bite.
Set aside to cool to room temperature. This allows the flavors to further meld together and the dish to develop its characteristic texture.
Serve, or cover and refrigerate for up to 24 hours. This dish is just as delicious served cold or at room temperature.
Bring to room temperature before serving if refrigerated. This allows the flavors to fully bloom and the texture to soften.

Expert Tips & Tricks

For extra creaminess: Add a tablespoon of tahini to the split peas during the last few minutes of cooking. This adds a nutty richness and enhances the overall texture.
Enhance the flavor profile: Toast the dried oregano in a dry pan for a minute or two before adding it to the split peas. This intensifies its aroma and flavor.
Speed up the cooking process: Soak the split peas in cold water for a few hours before cooking. This helps to soften them and reduces the cooking time.
Spice it up: Add a pinch of red pepper flakes to the tomato sauce for a touch of heat.
Fresh herbs: While the recipe calls for dried oregano, feel free to garnish with fresh oregano or parsley before serving for a vibrant touch.

Serving & Storage Suggestions

Serve this Fava me Saltsa as part of a mezze platter alongside other Greek favorites like olives, feta cheese, and crusty bread. It’s also delicious as a light lunch or dinner, served with a side of grilled vegetables or a simple salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat, adding a splash of water if needed to prevent drying out. This dish does not freeze well due to the texture of the split peas.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	238.8 kcal	N/A
Calories from Fat	N/A	20%
Total Fat	5.3 g	8%
Saturated Fat	0.8 g	3%
Cholesterol	0 mg	0%
Sodium	117 mg	4%
Total Carbohydrate	36.9 g	12%
Dietary Fiber	14.3 g	57%
Sugars	7.7 g	N/A
Protein	13.3 g	26%

Variations & Substitutions

Thickening the dish: If you prefer a thicker consistency, mash some of the split peas with a fork before adding the tomato sauce.
Vegetable broth: Substitute vegetable broth for water when cooking the split peas for a richer flavor.
Lemon juice: Add a squeeze of fresh lemon juice to the tomato sauce for an extra zing.
Other legumes: While this recipe traditionally uses yellow split peas, you could experiment with other legumes like lentils or chickpeas. Keep in mind that cooking times may vary.
Roasted Vegetables: For a heartier dish, add roasted vegetables like bell peppers, zucchini, or eggplant to the tomato sauce.

FAQs (Frequently Asked Questions):

Q: Can I use canned tomatoes instead of fresh tomatoes?
A: Yes, you can substitute canned diced tomatoes for fresh tomatoes. Use about 1 (14.5-ounce) can, drained.

Q: How do I prevent the split peas from sticking to the bottom of the pot?
A: Stir the split peas frequently with a wooden spoon, especially as they begin to thicken. Add a little water if necessary to prevent sticking.

Q: Can I make this dish ahead of time?
A: Yes, you can make this dish up to 24 hours in advance. Store it in the refrigerator and bring it to room temperature before serving.

Q: Is it necessary to rinse the capers?
A: Yes, rinsing the capers removes excess salt and brine, allowing their flavor to shine without overpowering the dish.

Q: Can I freeze this dish?
A: While not ideal, you can freeze this dish, though the texture of the split peas may change slightly upon thawing.

Final Thoughts

I urge you to try this simple yet satisfying Greek classic. It’s more than just a recipe; it’s a culinary journey to the heart of the Mediterranean. Feel free to adjust the seasonings to your liking, and don’t be afraid to experiment with different variations. I’d love to hear about your experience and any personal touches you add to the dish! Pair this Fava me Saltsa with a crisp glass of Assyrtiko wine for an authentic Greek experience. Kali Orexi! (Bon appétit!)

Greek Split Peas With Tomato Sauce Recipe