Ethiopian Split Peas

(3)
  • Number of Servings: 4
Ingredients
3 c. water1 c. dried yellow peas2 T. olive oil1/2 c. onions, chopped2 cloves garlic, minced1 finger ginger, peeled and finely chopped1/2 t. ground tumeric1 t. salt
Directions
Place 3 cups water and peas in large saucepan. Heat over high heat to boiling. Reduce heat to medium; cook until almost tender. About 30 minutes.

Heat olive oil in medium skillet and cook onions until translucent. Add garlic, ginger, turmeric. Add to cooked peas and stir in salt. Simmer until peas are very soft. Taste and adjust seasonings. Serve with injera

Number of Servings: 4

Recipe submitted by SparkPeople user HUEYEA1.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 159.9
  • Total Fat: 6.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 590.9 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 9.4 g
  • Protein: 9.3 g

Member Reviews
  • JIMINYC
    I like split peas and I love the addition of garlic, ginger and turmeric. Usually add only carrots and onion. This way is better. - 10/28/15
  • LEOGRRRLIE
    I have so been craving this. I miss my favorite Ethiopian restaurant, The Blue Nile, that closed some years ago and I havent found one that makes this. Thanks! - 3/2/12
  • JWARD199
    Injera is a yeast-risen flat bread with a unique, slightly spongy texture. http://en.wikipedia.org/wiki/Injera

    I will try the peas tonight, without injera. Thanks for the simple recipe! - 6/30/10
  • MAGA09
    What is "injera"??? - 3/31/10