I have been trying my hand at DIY Ethiopian food lately, with decent results. (Injera I get from the bakery ... no way I will be able to make that at home.) This recipe for Kik Alicha is nice and simple.
Ethiopian Yellow Pea Stew (Vegan/Vegetarian)
1 tablespoon of Berbere Spice Mixture
2 tablespoons fresh salsa (go for the tomatoes, onions, & jalapenos)
3 cups water plus 2 tablespoons (divided)
1 cup dried yellow split peas
2 tablespoons olive oil
1/2 small onion, chopped
2 cloves garlic, minced
1/2 teaspoon ground turmeric
1 teaspoon salt
Boil 3 cups of the water and the peas in large saucepan. Reduce heat to medium; cook until almost tender, about 30 minutes.
Heat olive oil in a medium skillet over medium-high heat; cook onion until translucent, about 5 minutes. Add garlic and spices; cook 1 minute. Add remaining 2 tablespoons water; cover. Cook on low heat 3 minutes. Add mixture to cooked peas; stir in salt.
Simmer until peas are very soft, about 30 minutes. Taste; adjust seasonings.
I think next time I will soak the peas a bit. But first I think I will make some shiro wat. (N.B. No Ethiopian grocery I have been to actually labels anything; it's all just in plastic tubs with prices. The shiro powder is yellowish. The berbere is dark red. The rusty red powder is the stuff for dipping kitfo---very hot.)