Ethiopian Ginger Split Pea Stew
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 380g per person. Country of origin: Ethiopia. Includes fresh ginger. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 108 kcal
- Protein
- 5.6 g
- Carbohydrate
- 18 g
- of which sugars
- 2.3 g
- Fat
- 2.4 g
- of which saturates
- 0.3 g
- Fibre
- 4.8 g
- Salt
- 0.48 g
Ingredients
- 300g yellow split peas, rinsed
- 30g fresh ginger, grated
- 1 large onion, finely chopped
- 3 garlic cloves, crushed
- 1 tbsp rapeseed oil
- 1 tsp turmeric
- 1 tsp ground cumin
- 1/2 tsp ground cardamom
- 1 litre vegetable stock
- 250g collard greens or spring greens, shredded
- 4 small injera or wholegrain flatbreads
Method
Simmer the split peas in the stock until tender, about 35 minutes.
Meanwhile, cook the onion slowly in oil until deeply soft.
Add ginger, garlic, turmeric, cumin and cardamom and cook for 2 minutes.
Stir the spiced onion into the peas and simmer until thick and cohesive.
Wilt in the greens, adjust seasoning and serve with injera.
Reviews
This thickened considerably on standing, so I loosened leftovers with stock. Delicious, though I added berbere for extra heat.
Sarah GoodallI soaked my split peas overnight and they cooked a little faster. The greens made the bowl feel complete and fresh.
steve4Slowly cooking the onion gave this simple stew surprising depth. The ginger and cardamom aroma was especially good.
Steve Allanson