A rich, filling dish that almost recalls pea soup. It’s the oregano, bay leaf, and caper garnish that imbue it with classic Mediterranean flavours.
- 2 large onions, chopped
- ½ cup olive oil
- 4 Tbsp tomato paste (Greek, if possible)
- 1 cup capers, rinsed thoroughly
- Pepper, to taste
- ½ tsp cassia, ground
Place the peas in a colander, rinse well under running water, and drain well.
Sauté an onion in the olive oil in a large pot until it is just tender.
Add the drained peas and mix well. Add 6 cups of water, bay leaf, salt and pepper.
Bring to a boil, cover, and cook over a very low flame, stirring occasionally, until the peas begin to break down into a thick purée (around 30 minutes).
Meanwhile, prepare the caper sauce. Cook the onions over low heat in a pot until they are well browned (15-20 minutes).
Add the tomatoes paste and cook for 5 more minutes.
Add the capers, pepper, and cassia. Let simmer for 10 more minutes. Set aside.
Add the vinegar and oregano to the pea purée. Mix well and place on a serving platter. Pour the caper sauce over and add a generous splash of olive oil.