Instructions: Rinse the peas and put them in a heavy pot with cold water to cover. Add the salt ad bring to a boil. Skim, reduce the heat, add oregano, and simmer for 30- to 45 minutes, or until the peas absorb most of the water and turn into a smooth paste.

Note: Dont leave fava to cook unattended. These peas have the tendency to stick to the bottom of the pan and burn. Stir frequently and add more water if needed. Remove from the heat and let cool for about 15 minutes.

The mixture thickens, and can even be cut into shapes. If you are using fresh capers, soak them in cold water for at least 30 minutes, then blanch briefly in boiling water. Rinse again with cold water and drain. Dried capers also need to be soaked for 30 minutes; pickled and soaked capers should be rinsed well and blanched briefly to rid them of their salty taste.

In a deep skillet, heat the oil over medium heat and saute the onion until tender, about 5 minutes. Add the tomato puree, capers, chili pepper, sugar, and cinnamon stick. Lower the heat and simmer until the sauce thickens and the capers are tender, about 10 to 15 minutes. Remove the cinnamon stick, taste, and season with salt, if necessary. Serve the fava in a bowl and the caper sauce alongside. Place 2 or 3 spoonfuls of fava and 1 spoonful of sauce on each plate and serve.

Note: If you are using pickled capers, soak them in water overnight.

Serves
4.

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