Ethiopian Yellow Split Pea Stew

Ingredients

• 2 cups (400g) yellow split peas 2 cups (400g) yellow split peas
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon cumin 1 teaspoon cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cinnamon 1/4 teaspoon cinnamon
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 52g, 6g
• Protein: 18g
• Fiber: 16g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the yellow split peas under cold water and drain.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
3. 3.
   Add the turmeric, cumin, paprika, and cinnamon to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Add the yellow split peas and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for about 45 minutes to 1 hour, or until the split peas are tender and the stew has thickened.
5. 5.
   Season with salt to taste.
6. 6.
   Serve the Ethiopian Yellow Split Pea Stew hot, garnished with fresh cilantro. It pairs perfectly with injera, a traditional Ethiopian flatbread.

Treat your ingredients with care...

• Yellow split peas — Make sure to rinse the split peas thoroughly before cooking to remove any impurities. This will help achieve a cleaner and more flavorful stew.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes to the stew.
• To enhance the flavor, you can sauté the spices in the oil before adding the onions and garlic.
• If you prefer a smoother texture, you can blend a portion of the stew using an immersion blender or food processor before serving.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Serve the stew with a side of tangy Ethiopian tomato salad for a refreshing contrast.

Serving advice

Serve the Ethiopian Yellow Split Pea Stew hot, accompanied by injera, a traditional Ethiopian flatbread. The stew can also be enjoyed with steamed rice or crusty bread for a satisfying meal.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro to add a pop of color and freshness. Serve it in a traditional Ethiopian clay pot or a rustic earthenware bowl to enhance the cultural experience.