Ingredients
- 2 pounds dried green split peas, soaked overnight and drained
- 1 large onion, chopped
- ¼ cup canola oil
- 3 tablespoons berbere*
- 8-10 garlic cloves, chopped
- 1 tomato, cubed (optional)
- 1 red bell pepper, cubed (optional)
- 2 teaspoons salt
Preparation
Step 1
In a large saucepan, cover the soaked split peas with water and bring to a simmer. Cook until the peas are soft, about 1 hour, adding water if necessary.
Step 2
Heat a large stock pot over high heat. Add the onion and sauté until it begins to brown, about 3 minutes. Add ½ cup of water and simmer until the water has evaporated, 2-5 minutes. Add the oil and berbere and sauté until fragrant. Add the garlic and sauté for 1 minute, then add the tomato and bell pepper (if using). Cover and continue to cook until vegetables begin to soften, about 3 minutes.
Step 3
Add the peas, with any remaining water from the pot, ½ cup of water, and the salt. Bring to a boil, then lower to a simmer. Cook, stirring occasionally, until the sauce thickens, about an hour. If it dries out too much before it’s ready, add water. Taste and adjust seasoning. Serve hot with Injera or Dabo.
