Ethiopian Split Pea Mild Stew |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Simple dish for vegans, vegetarians and Lent observers Ingredients:
1 cup yellow split peas |
2 red onions (diced) |
1/2 cup olive oil or 1/2 cup vegetable oil |
3 cups water |
1/2 teaspoon fresh garlic or 1/2 teaspoon garlic powder |
1/2 teaspoon ginger powder |
1 hot green pepper (seeded and sliced) |
1/4 teaspoon turmeric powder |
salt and black pepper |
Directions:
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.
5. 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;.
6. Add the sliced hot pepper and remove from heat. You may serve it cold or warm with Injera or bread of your choice.
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