Santorini Fava with Capers and Preserved Lemon

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 yellow onion, minced
• 2 cups dry yellow split peas, picked over
• 1 tablespoon turmeric
• 1 clove garlic, minced
• Pinch red pepper flakes
• ¼ cup preserved lemon rind, chopped
• 1 tablespoon preserved lemon juice
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup chopped fresh flat-leaf parsley leaves
• 3 tablespoons capers, soaked in a few changes of lukewarm water for 30 minutes, drained, chopped
• 2 teaspoons kosher salt
• Extra virgin olive oil as a garnish
• Diced preserved lemon as a garnish
• Crusty bread of pita chips