Description
This traditional Ethiopian stew features yellow split peas simmered with onions, garlic, and warm spices, creating a creamy, mildly spiced dish that’s hearty and satisfying.
Ingredients
Units
Scale
- 1 cup yellow split peas (rinsed and drained)
- 4 cups water (or vegetable broth for added flavor)
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 1 tbsp olive oil or niter kibbeh (Ethiopian spiced butter)
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- 1/4 tsp black pepper
- Salt (to taste)
- Fresh parsley or cilantro (for garnish)
Instructions
- Cook the Split Peas:
- In a medium pot, bring the split peas and water (or broth) to a boil. Reduce the heat to low, cover, and simmer for 20-30 minutes, or until the split peas are tender but not mushy. Skim off any foam that forms on the surface.
- Sauté the Aromatics:
- In a skillet, heat olive oil or niter kibbeh over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and golden. Stir in the garlic and ginger and cook for another 1-2 minutes until fragrant.
- Add the Spices:
- Sprinkle the turmeric, cumin, and black pepper into the skillet. Stir for 1 minute to toast the spices slightly and release their aroma.
- Combine and Simmer:
- Add the cooked split peas and their cooking liquid to the skillet with the sautéed mixture. Stir well to combine. Simmer for an additional 10 minutes, stirring occasionally, until the stew thickens slightly and the flavors meld. Adjust the consistency with water or broth if needed.
- Season and Garnish:
- Add salt to taste. Serve hot, garnished with fresh parsley or cilantro, alongside injera, rice, or flatbread.
Notes
- For a spicier version, add 1/4 tsp berbere spice or a pinch of cayenne pepper.
- Niter kibbeh adds authentic Ethiopian flavor, but olive oil works as a substitute.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months