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    You are in: Home / Recipes / Ethiopian Split Pea Mild Stew Recipe
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    Ethiopian Split Pea Mild Stew

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    yewoinfamilycooking's Note:

    Simple dish for vegans, vegetarians and Lent observers

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In medium heat cook the onion with one cup of water and one table spoon of oil; stir and sauté continuously until it is very soft. You may add more water if needed. (10 minutes).
    2. 2
      Add to the onion the rest of the oil, garlic, bishop weed, ginger and curry/turmeric; Cook for five minutes.
    3. 3
      Meanwhile, bring to boil 3 cups of water in a medium pot; add the rinsed split peas; Cook it for 10 minutes.
    4. 4
      Strain the water from the cooked peas, set aside.
    5. 5
      Add the cooked peas to the onion; Mix well and cook it for 5 minutes; add one cup of the set-aide water, salt and black pepper. Cook for another 15 minutes or until simmers;.
    6. 6
      Add the sliced hot pepper and remove from heat. You may serve it cold or warm with Injera or bread of your choice.

    Ratings & Reviews:

    • on October 15, 2008

      45

      Very yummy. I doubled it & the 4 of us finished it. Also, it takes more like an hour to cook the peas. But it's delicious. Made for PAC Fall '08.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Ethiopian Split Pea Mild Stew

    Serving Size: 1 (323 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 436.0
     
    Calories from Fat 249
    57%
    Total Fat 27.6 g
    42%
    Saturated Fat 3.8 g
    19%
    Cholesterol 0.0 mg
    0%
    Sodium 14.1 mg
    0%
    Total Carbohydrate 36.7 g
    12%
    Dietary Fiber 13.5 g
    54%
    Sugars 6.8 g
    27%
    Protein 12.8 g
    25%

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