Ethiopian Alicha Wot Recipe

Directions:

1. Place split peas in a medium pot, and add water.
2. Bring to a simmer and cook, covered, 30 minutes. There will still be some liquid in the pot.
3. In another large heavy pot, sweat the onion in about 1/4 cup water until very translucent.
4. Add garlic, ginger and tomato paste and saute two minutes.
5. Stir in spices, salt, pepper and remaining water and cook 5 minutes longer, stirring.
6. Add the cooked split peas and enough of the cooking liquid to form a thick, gravy-like sauce.
7. Cook until everything is well combined and hot. Adjust seasoning to taste.
8. Serve over brown rice, couscous or with naan, injera or pita, if desired.