I made this as part of a vegan Ethiopian cookery class
A bit like dhal – serves 2 as a main, 4 as a small dish with other Ethiopian food . 15.5g of carb for a full portion
• 1/2 medium red onion
• 1/2 cup yellow peas
• 1/2 tsp salt
• 1 tbsp oil
• 5 cloves garlic cloves
• 2 tsps ginger grated or finely chopped
• 1 serrano pepper (chopped) optional
• 1 1/2 cups water
Wash the split peas and boil to cook (or soak overnight, or use canned)
while the peas are cooking, heat the oil in a large saucepan, then cook the onions, garlic, ginger and pepper. Add the tumeric and stir in well.
Drain the peas, add to the onion mix, add fresh water, salt and pepper. Stir, then cover and bring to the boil.
Reduce the heat and simmer for 30 minutes or until the peas are the consistency that you enjoy
Taste, and add more seasoning if required