Ethiopian Split Pea Mild Stew – a delicious recipe with peas, red onions, olive oil, water, fresh garlic, ginger powder. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In medium heat cook the onion with one cup of water and one table spoon of oil; stir and saute 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.
344
kcal
Calories
30
g
Fat
15
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup yellow split peas, 2 red onions (diced), 1/2 cup olive oil or 1/2 cup vegetable oil, 3 cups water, and more.
Yes, Ethiopian Split Pea Mild Stew falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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