Ingredients
Scale
- 2 cups yellow split peas
- 2 white onions
- 4 cloves garlic
- 1 Tbsp fresh ginger
- ½ cup oil
- 1 Tbsp turmeric
- 1 tsp salt
- 1 tsp black pepper
- 4 cups water
- 1 jalapeño, for serving
Instructions
- Soak the split peas for 1 hour in warm water.
- Puree the onions, garlic and ginger in a food processor.
- In a large pan, sauté the pureed onion, garlic and ginger in oil and cook until softened, about 10-15 minutes, stirring occasionally.
- Add the turmeric and cook for 5 minutes, stirring occasionally.
- Rinse the soaked split peas and add to the pan, along with 2 cups water and salt. Bring to a boil (continuing to stir), then reduce the heat to low, cover and simmer the peas, stirring occasionally, for 20 minutes (adding more water if needed) or until the peas are soft.
- Check the seasoning, adding salt to taste.
- Cut jalapeño into four pieces lengthwise and mix in the stew.
- Serve with injera (a spongy, slightly sour, pancake-like bread) or rice.
- Prep Time: 5 minutes + 1 hour soaking
- Cook Time: 40 minutes
- Category: Soup
- Method: One-pot
- Cuisine: Ethiopian
- Diet: Vegan