Yellow Split Pea Stew
This simple and delicate yellow split pea stew is bright and beautiful and packed with a flavor punch. It’s a humble Ethiopian dish that is inexpensive to make. With just a few ingredients, you can expand this dish by adding spinach and ham. Give it a try.
- 5 large purple onions, chop, and puree
- 1 cup olive oil
- One 16 oz. bag yellow split peas
- 2 tsp turmeric
- fresh minced garlic, to taste
- salt and pepper, to taste
- Pour peas into a large skillet and cover peas with 3” water. Bring to a boil. Reduce heat to medium low and cook till tender, about 30-45 minutes.
- Chop onions and place into in a food processor or blender to puree the onions.
- Transfer the pureed onions only in a large skillet and cook on medium, until they are tender.
- Onions will start turning brown (note: they will be dry).
- Add the olive oil, turmeric and pinch of salt and pepper into the onion puree, stirring to combine.
- Add the cooked split peas (water included) to the onion puree mixture. Reduce heat to a simmer and cook to a consistency like pea soup.
- Stir in minced garlic and serve with injera, a tortilla or naan.
BONUS – Add in sautéed ham and spinach for additional flavor.
Approximate Nutritional’s Per Serving
Calories: 313 Fat: 18.1g Saturated Fat: 2.5g g Carbohydrates: 28.5g Fiber: 10.6g Sugars: 5.9g Protein: 10.4g
Recipe inspired by and photo courtesy of: veggiesbycandlelight.com