Mushed Yellow Split Peas

We know from ancient Greek texts that our forebears ate a lot of legumes. Because the legumes were tough and needed to be boiled for endless hours, the ancient Greeks used to grind them first and then boil them in water, making a kind of puree. They seasoned the mixture with garos, the famous fermented fish sauce called garum by the Romans, which flavored almost every food they consumed.

Today, Greeks have better-quality legumes. But we are still attached to our fav