Author Notes: Ethiopian Split Pea Stew – A simple, inexpensive stew .. full of onions, garlic, and split peas. It’s mild as well as savory .. creamy yet not oily .. a wonderful diversion from the spiciness that typically accompanies Ethiopian cuisine —VeggiesByCandlelight
Serves: 12
Ingredients
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5
large purple onions
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1
cup olive oil
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1
(16 oz) bag yellow split peas
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2
teaspoons tumeric
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Fresh minced garlic to taste
-
Salt to taste
Directions
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In large, heavy pot, cover peas with 3” water. Bring to a
boil. Reduce heat to medium low and cook till tender,
about 30-45 minutes. - Meanwhile, puree the onions in a food processor or blender. Cook the puree in heavy pot until they’re tender and just turning brown (note: they will be dry).
- Add the olive oil, tumeric and salt, stirring to combine.
- Add the cooked split peas (water included) to the onion mixture, reduce the heat to a simmer and cook until the consistency is similar to pea soup.
- Stir in garlic and serve with injera