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Ethiopian Split Peas

Recipe by: Vggiegirl

Originally this dish was Kik Alicha or Yellow Split Pea Stew. I have modeled this dish after an Ethiopian lentil dish I enjoy to make it more solid.

1 lb yellow split peas
3-1/2 C water, reserve 1/2 cup for later
1 lrg onion, diced
3 T tomato paste
1-2 cloves garlic, pressed
1/2 tsp. ground ginger OR 1 1 inch-long piece fresh ginger, peeled, finely chopped
1/2 tsp ground turmeric *may omit
1/2 tsp ground black pepper
salt to taste

Soak split peas for 30mins-1hr. Drain, sort, rinse. Sauté onion and garlic in enough water so they don’t stick 🙂 Add tomato paste. Add 3C water, split peas and remaining spices. Bring to a boil, then cover and simmer for about 35mins. Check periodically and give it a stir. The water should evaporate, but if the peas start to stick, add more water and simmer again. You want the peas to be slightly chunky, slightly creamy 🙂

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