Home
All Recipes
Recipes by Region
Blog Index
Appetizers and Dips
Beans and Legumes
Beverages
Breads
Breakfast Dishes
Condiments & Seasonings

Crockpot Recipes
Desserts
Dressings
Eat to Live
Fruit
Gluten-Free
Holiday Dishes
Kid-Friendly Recipes
McDougall MWLP
Meat Substitutes
Pasta
Pressure Cooker
Quick & Easy
Recipes of the Week
Rice & Other Grains
Salads
Sandwiches & Spreads

Sauces
Snacks
Soups and Gumbos
Stews and Chilies
Soy
Veggies

printer friendly version

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.

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

fatfreevegan.com
See our privacy policy

Rate it! 1-Yuck! 2 3 4 5 6 7 8 9 10-Delicious! Votes:1 Rating:

Send us Feedback

© 2004-2009 Fatfree Vegan Recipes
Privacy policy