This was everyone’s favorite, and also the one that I totally improvised. Don’t you love it when that happens? It’s simple as can be, too – the ingredient list is short and the whole thing is very non-fussy. The biggest challenge is waiting for the split peas to cook down into a soft, stewy texture. But it only takes about an hour, so no biggie.
Ethiopian Mild Split Pea Stew
Makes about 6 small servings
1/4 cup olive oil
1 large onion, diced
5 garlic cloves, peeled and grated
Thumb-sized piece of ginger, peeled and grated
1/2 teaspoon ground turmeric
3 cups water
1 cup yellow split peas, rinsed
Salt, to taste (I used about 1 teaspoon)
1. In a large, heavy-bottomed pan, heat the olive oil over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic, ginger and turmeric and cook for a few more minutes until very fragrant. Add the water and split peas, bring to a boil, and then cover and simmer for about an hour, until an awesome stewy texture is achieved. Stir the mixture occasionally, especially toward the end of the cooking time. Add salt to taste and enjoy!
Well I’m gonna keep this post short and sweet today since I’ve got work and a performance to prepare for. Happy Wednesday, folks!