Split Pea Alecha - gluten-free, vegetarian or vegan, Ethiopian food and really yummy!
This is the main component of a quick weeknight Ethiopian dinner. It has the lovely allure of Ethiopian spices, but it is simple enough to cook for dinner on a weeknight.
Prep Time5 minutesmins
Total Time5 minutesmins
Course: Dinner
Cuisine: Ethiopian
Author: Valerie Mates
Ingredients
3cupsdried split peas - either greencooks faster or yellow (more authentic) is okay
1/2teaspoonturmeric
1 1/2teaspoonssalt
1/2cupcanola oil
2slices1/4 inch fresh ginger, chopped finely
1/2teaspoonground cardamomor 2 pods, crushed
1/4teaspoonground clovesor 1 clove, crushed
1/4teaspoonground cinnamon
a pinch of nutmeg
Instructions
Put the split peas into a big pot, with water. Sprinkle with the turmeric. Check the package from the split peas for how much water to use, or use 6 cups if you are using green split peas, or 10 cups if you have yellow split peas. (Yellow seems to be more absorbent.)
Bring to a boil, then lower the heat.
Simmer until the liquid has been mostly absorbed and the stew is starting to look thickened. The amount of time that this takes varies widely depending on the variety of split peas and how long ago they were harvested. In my experience it can take anything from 30 to 90 minutes. Green split peas cook faster; yellow ones take longer.
Stir in all of the other ingredients.
Serve on injera (see recipe notes), with broccoli and more injera for scooping.