Another vegetarian Ethiopian stew.

Ingredients

  • 1 cup yellow split peas, rinsed and drained
  • 3 cups water
  • 1 cup vegetable broth
  • 1 cup diced onion
  • 1 tablespoon garlic paste
  • 1 teaspoon ginger paste
  • 1 teaspoon turmeric
  • salt and pepper to taste

Directions

  1. In a small pot, combine yellow split peas and water. Bring to a boil, then reduce heat to low and simmer until peas are soft, about 30 minutes.
  2. At about the 20 minute mark, heat about half a cup of vegetable broth in a skillet over medium heat. Add onion and cook until soft, stirring frequently, about 5 minutes. Add garlic paste, ginger paste, turmeric, salt, and pepper, and continue cooking and stirring for another 5 minutes, adding broth as needed to prevent sticking.
  3. Add the cooked onion mixture to the pot with the split peas, stirring to combine. Continue to cook until stew is thickened to your liking, about 10–15 minutes more.
  4. Adjust seasoning to taste and serve with injera.