Yellow Split Pea Stew
Similar Ethiopian food recipes: Ginger, Peas, Stews, TurmericIngredients
3 cups water plus 2 tablespoons (divided)
1 cup dried yellow split peas
2 tablespoons olive oil
1/2 small onion, chopped
2 cloves garlic, minced
1 1 inch-long piece fresh ginger, peeled,
finely chopped 1/2 teaspoon ground turmeric
1 teaspoon salt
Directions
Place 3 cups of the water and the peas in large saucepan. Heat over high heat to boiling. Reduce heat to medium; cook until almost tender, about 30 minutes.
Heat olive oil in a medium skillet over medium-high heat; cook onion until translucent, about 5 minutes. Add garlic, ginger and turmeric; cook 1 minute.
Add remaining 2 tablespoons water; cover. Cook on low heat 3 minutes. Add mixture to cooked peas; stir in salt. Simmer until peas are very soft, about 30 minutes. Taste; adjust seasonings.
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[...] go all out with the full deal, so that’s what we did. We made the traditional Injera bread, yellow split peas, red lentils (recipe below), and Ethiopian collard greens (Gomen). The injera was really bitter in [...]
[...] I also made this very mild, yet aromatic stew with yellow split peas. [...]
SUPER EASY TO MAKE!! This recipe was ABSOLUTELY delicious! I think it was even better than when I tried it at a vegan Ethiopian restaurant.
I served the stew over a bed of julienne raw purple kale and not only was it colorful, nutritious and FILLING, it didn’t leave me with that gross boggy feeling you get after eating all the bread.