Santorini fava

Lathyrus clymenum

legume

Small yellow split peas of a vetchling, cooked into a creamy purée served with olive oil, capers and onion.

Origin

Santorini (Greece)

Season (United States)

all year round

Preparation

The split peas are rinsed and simmered for about an hour, skimming, until they fall apart; they are then mashed. Soaking, sprouting or sourdough bring its phytates down — and release the zinc and iron they were holding.

Molecules

GOS (galacto-oligosaccharides) · ProteinIn small amounts, not counted Folates (B9) · Insoluble fibersWhat slows things down Phytates

Did you know?

It is not a fava bean: it has been grown on Santorini for 3,500 years, on volcanic ash.