Ethiopian Mild Yellow Split Pea Stew

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A gentle, golden-hued staple of Ethiopian home cooking, this mild split pea stew gets its sunny color and warm aroma from turmeric and a simple blend of ginger and garlic. Served alongside fiery wats and torn pieces of injera, it balances the heat of a traditional Ethiopian spread with its soothing, savory comfort.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 14 gFat
• 6 gSaturated Fat
• 58 gCarbs
• 20 gFiber
• 6 gSugar
• 22 gProtein
• 380 mgSodium
• 850 mgPotassium
• 75 mgCalcium
• 5 mgIron
• 12 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the stew base

• 2 cups (400 g) dried yellow split peas, rinsed and picked over
• 6 cups (1.4 L) water or low-sodium vegetable broth
• 3 tbsp niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, finely grated

For the spice blend

• 2 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground fenugreek (optional but traditional)
• 1/2 tsp freshly ground black pepper
• 1 1/2 tsp fine sea salt, plus more to taste
• 1 small green jalapeño, stemmed and halved lengthwise (optional, for very gentle warmth)

Directions

1. Place the yellow split peas in a fine-mesh sieve and rinse thoroughly under cold running water until the water runs clear; set aside to drain.
2. In a large heavy-bottomed pot or Dutch oven, melt the niter kibbeh (or butter) over medium heat. Add the chopped onion and cook, stirring often, for 6 to 8 minutes until soft and translucent.
3. Stir in the minced garlic and grated ginger and cook for 1 to 2 minutes until fragrant, taking care not to let them brown.
4. Add the turmeric, cumin, fenugreek (if using), and black pepper. Stir constantly for 30 seconds so the spices bloom in the fat and release their aroma.
5. Pour in the rinsed split peas, water or broth, salt, and the optional jalapeño. Bring to a vigorous boil, skim any foam that rises to the surface, then reduce the heat to low and cover the pot partially.
6. Simmer gently for 40 to 45 minutes, stirring every 10 minutes to prevent sticking, until the peas are very tender and most of the liquid has been absorbed but the stew still looks creamy.
7. Remove and discard the jalapeño. Using the back of a wooden spoon, gently crush about one-third of the peas against the side of the pot to thicken the stew while keeping some pleasant texture.
8. Taste and adjust the salt. If the stew looks too thick, stir in a splash of hot water to loosen it; the final texture should be thick but spoonable, not dry.
9. Let it rest off the heat for 5 minutes so the flavors settle, then serve warm.

Cook’s Notes

• To keep the dish authentically mild, do not add berbere; doing so turns it into kik wot, a separate spicy stew.
• If niter kibbeh is unavailable, substitute with ghee or unsalted butter briefly infused with a pinch each of cardamom, cinnamon, and cloves for a similar aromatic profile.
• For an extra-smooth consistency, blend about half the cooked stew and stir it back in instead of hand-mashing.
• Serve with injera alongside a spicy wat such as misir wat or doro wat so the mild peas can temper the heat of the platter.
• The stew thickens as it cools, so loosen leftovers with a splash of water when reheating on the stovetop.

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