Ethiopian Split Pea Mild Stew
Yellow split peas and hot green pepper come together in this stew, fragrant with ginger and turmeric and simmered on the stove.
40 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 30 min · 40 min total
- easy
- 1
In medium heat cook the onion with one cup of water and one table spoon of oil; stir and sauté continuously until it is very soft. You may add more water if needed. (10 minutes).
- 2
Add to the onion the rest of the oil, garlic, bishop weed, ginger and curry/turmeric; Cook for five minutes.
- 3
Meanwhile, bring to boil 3 cups of water in a medium pot; add the rinsed split peas; Cook it for 10 minutes.
- 4
Strain the water from the cooked peas, set aside. Add the cooked peas to the onion; Mix well and cook it for 5 minutes; add one cup of the set-aide water, salt and black pepper. Cook for another 15 minutes or until simmers;.
- 5
Add the sliced hot pepper and remove from heat. You may serve it cold or warm with Injera or bread of your choice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
