Greek Broad Bean

Greek Broad Bean

Greek Broad Bean

Greek fava is nothing else but the cream of legumes typical of the Cyclades islands. The legumes used are not the beans but the broken yellow peas, cooked with garlic, onion, and capers. In Greece, in fact, it is called “fava”, a type of legume which they describe as broken yellow peas, qi in Italy the most similar thing we can find is the cicerchie. The hulled ones come very close both in appearance and flavor and you can use them as a valid substitute to try this recipe.

This recipe is usually served as an appetizer or as a dish to be placed in the middle of the table and shared with other diners.

It is served at room temperature and simply decorated with raw oil, capers, and red onion.

If you like you can also add lemon juice.


Preparation time

20 minutes

Cooking time

30 minutes

Doses for

2 people


  • 100 g Greek Broad Beans (alternatively hulled cicerchie)
  • 1/2 red onion
  • 1 clove of garlic
  • 1 tablespoon desalted caper
  • 4 tablespoons of extra virgin olive oil
  • 1 pinch of salt
  • 1 pinch black pepper


To prepare the recipe of the Greek fava bean, slice the red onion, keep some slices aside to decorate, and brown the rest together with the garlic clove in a high-sided pan with two tablespoons of extra virgin olive oil.

When the onion starts to soften, add the legumes, mix by adding flavor for a few minutes and then add half a liter of water.

Salt, pepper, and cook over low heat until the legumes are soft.

If it dries out too much before cooking, add more water.

When cooked, remove the garlic clove and blend everything with an immersion mixer.

Leave to cool, arrange on plates, and finish with a spoonful of raw oil on each portion, the capers, and the red onion slices.