Ethiopian Split Pea Mild Stew Recipes
ETHIOPIAN SPLIT PEA MILD STEW
Make and share this Ethiopian Split Pea Mild Stew recipe from Food.com.
Provided by yewoinfamilycooking
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In medium heat cook the onion with one cup of water and one table spoon of oil; stir and sauté continuously until it is very soft. You may add more water if needed. (10 minutes).
- Add to the onion the rest of the oil, garlic, bishop weed, ginger and curry/turmeric; Cook for five minutes.
- Meanwhile, bring to boil 3 cups of water in a medium pot; add the rinsed split peas; Cook it for 10 minutes.
- Strain the water from the cooked peas, set aside.
- Add the cooked peas to the onion; Mix well and cook it for 5 minutes; add one cup of the set-aide water, salt and black pepper. Cook for another 15 minutes or until simmers;.
- Add the sliced hot pepper and remove from heat. You may serve it cold or warm with Injera or bread of your choice.
Nutrition Facts : Calories 436.1, Fat 27.7, SaturatedFat 3.8, Sodium 14.1, Carbohydrate 36.7, Fiber 13.6, Sugar 6.9, Protein 12.9
ETHIOPIAN-STYLE CHICKPEA STEW
Chickpea stews with flavors similar to this one are often made in Ethiopia using ground roasted chickpeas or even split peas. Here, the method is simplified but the stew's sweet, fragrant spice mixture, which Ethiopians call berbere, remains. If you're in a hurry, omit roasting the chickpeas and simply add them to the stew after they've been rinsed and drained(if you leave this out, you're missing out!). This recipe was inspired by a Whole Planet Foundation microcredit client who runs a chickpea roasting business. This stew is spicy, so start out with the lowest amount of cayenne. Some people have skipped the spice ingredients and just added 2-3 tsp. storebought or their own homemade berebere spice.
Provided by Sharon123
Categories One Dish Meal
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 450°F
- Stir together paprika, salt, allspice, black pepper, cardamom, cloves, coriander, cayenne, fenugreek (if using) and ginger in a small bowl; set spice mixture aside.
- Toss chickpeas with a tablespoon of the oil on a large rimmed baking sheet and spread out in a single layer. Roast chickpeas, stirring occasionally, until somewhat dried out and just golden brown, 16 to 18 minutes; set aside.
- Meanwhile, heat remaining 2 tablespoons oil in a medium pot over medium heat. Add garlic, onion and chopped ginger and cook, stirring occasionally, until very soft and golden brown, 8 to 10 minutes. Stir in reserved spice mixture and continue cooking, stirring constantly, until spices are toasted and very fragrant, about 2 minutes. Stir in tomato sauce and cook 2 minutes more.
- Stir in broth, potatoes, carrots and reserved chickpeas and bring to a boil. Reduce heat to medium-low, cover and simmer until potatoes and carrots are just tender, about 20 minutes. Uncover pot and simmer until stew is thickened and potatoes and carrots are very tender, about 25 minutes more. Ladle stew into bowls and serve with flatbread on the side. Squeeze a little lemon over the stew and place a dollop of yogurt on top if you like.
- Good served with rice, cous cous or pasta.
- Note:.
- You may leave the tomato sauce out and use broth instead(some people are allergic to tomatoes).
- For a twist, throw in a handful of raisins about 20 minutes before stew is done. It's a nice compliment.
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