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Ethiopian-Style Yellow Split Pea & Butternut Stew

Y is for…Yellow Split Peas!

Ethiopian Yellow Split Pea & Butternut Stew

I was tempted not to mention the fact that today is supposed to be “X” not “Y” but I’m pretty sure someone would notice so I’d better own up… I’m very sorry but I just couldn’t come up with an ingredient for X !

Some lovely readers tried to help me out but together we only came up with xanthan gum or xylitol, neither of which I really consider to be foods, and not ingredients I want to highlight in any case. I’m a little disappointed to have got this far and then have to skip a letter and let you all down, but I hope you’ll forgive me and enjoy what I’ve got for you today, even if it’s not what you were expecting.

Ethiopian Yellow Split Pea & Butternut Stew | coconutandberries.com

Much like red lentils, yellow split peas, another of the legume family, are very high in soluble fibre, protein and low in saturated fat. They can be used in very similar ways too, are most often seen in thick curries, dahls and soups and are a traditional ingredient in Indian and African cuisine. They are larger than lentils and take longer to cook. They do soften down to a purée but can also be left with a little bite and used in salads like this tasty looking Persian one (with tahini!), and this Farro, Split Pea and Pea one.

Ethiopian Yellow Split Pea & Butternut Stew | coconutandberries.com

I decided to go with what I’m more familiar with this time and made an Ethiopian-style Yellow Split Pea and Butternut Stew. I love Ethiopian food and am always looking for an excuse to eat injera, the classic Ethiopian flatbread. If you’ve never had it, it’s naturally gluten-free since it’s made with teff flour, and has a unique spongy texture and slightly tangy flavour since the batter is fermented. I make this easy, yeast-free version and it’s pretty reliable, although this batch didn’t turn out as spongy as other times I’ve made it. Since Ethiopian food is eaten with your fingers injera is the perfect thing  for scooping up all the tasty stews and side-dishes.

I served the injera and split pea stew with some simple coconut-oil sautéed kale with lemon (my take on the traditional Ye’abesha Gomen ) and a tomato, cucumber salad as it’s nice to have a light dish as a contrast.

Ethiopian Yellow Split Pea & Butternut Stew | coconutandberries.com

There are lots of yellow split pea stews out there (normally called Kik Alicha) but here is mine:

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Ethiopian-Style Yellow Split Pea & Butternut Stew

Yield: 2-3 Servings (depending on accompaniments)

Ethiopian-Style Yellow Split Pea & Butternut Stew

Ingredients

  • 1/2 C Split peas, soaked overnight, rinsed and drained
  • 1 Tbsp Coconut oil ( I love the buttery flavour of coconut oil in this dish but any other cooking oil can be used)
  • 1/2 Onion, diced small
  • 2 Cloves of garlic, minced
  • 1/2 Tbsp Ginger, minced/grated finely
  • 1/4 tsp Cumin
  • 1/8 tsp Fenugreek seeds
  • 1/8 tsp Ground coriander
  • 1/8 tsp Cinnamon
  • 1/8 tsp Turmeric
  • 1/8 tsp Cayenne
  • 1/4 tsp Paprika
  • 1/4 tsp Salt
  • 1-1/2 C Cubed butternut squash (you could also do a mixture of carrots and squash)
  • 1-1/2/2 C Water

Instructions

  1. Melt coconut oil in a pan over medium heat. Add onion and cook until translucent. Add garlic, ginger, spices and salt and cook, stirring for a minute to toast them.
  2. Add the split peas, squash and water and bring to the boil. When boiling, reduce heat to a simmer and cook for 45 minutes to an hour until the split peas are soft.
  3. Add more water if you prefer a thinner stew. Taste for seasoning.
  4. Serve with injera or brown basmati rice and your choice of Ethiopian side-dishes.
3.1
http://www.coconutandberries.com/2013/10/01/ethiopian-yellow-split-pea-butternut-stew/

Here’s another tasty-looking Ethiopian split pea recipe from Vegan Dad: Potatoes and Peas with Split Pea Purée.

Besides stews, soups, and the salads mentioned above I found a couple of other interesting recipes to share with you:

Another recipe from Heidi: These Potstickers with a Yellow Split Pea and Caramelized Onion Filling sound simply perfect, and for all you hummus-lovers out there, this is a fun Greek variation using yellow split peas instead of chickpeas.

Only one letter left! I’ll be back here tomorrow with my final Vegan MoFo post, featuring the letter Z. I wonder how many of you can guess what ingredient I’m choosing…

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October 1, 2013 —

← Quick Raw Vegan Chunky Monkey Ice Cream Z is for… →

Comments

  1. Helen Potts says

    October 1, 2013 at 9:28 pm

    If you were proof reading you might pick up on the fact you open this post with a split infinitive…

    • coconutandberries says

      October 1, 2013 at 9:38 pm

      Eeek! How embarrassing! Edited! I clearly need to practice.
      Thanks Mumsy :)

  2. Maggie Muggins says

    October 1, 2013 at 10:21 pm

    Oddly enough. I just picked up some yellow split peas this weekend. I was just going to make some pea soup but ethiopian sounds way better! I’ve always wanted to try making injera at home, I really need to have an ethiopian night some weekend and make a few recipes. Your addition of butternut squash in this sounds super yummy!

    • coconutandberries says

      October 2, 2013 at 6:14 pm

      Do it! I love split pea soup but Ethiopian is better :)

  3. janet @ the taste space says

    October 1, 2013 at 11:46 pm

    No worries about the x, as I didn’t even notice.I much prefer yellow split peas to the green ones and I love that you highlighted them. I guess zaatar for z! :-)

    • jesusan says

      October 2, 2013 at 12:41 am

      I hope you are right, Janet. That is one of my very favorite spices, especially on toasted pita with olive oil…

      • coconutandberries says

        October 2, 2013 at 6:22 pm

        I guess I made what you were hoping for!

    • coconutandberries says

      October 2, 2013 at 6:21 pm

      I’ve only ever used the green ones for split pea soup. I really like Susan’s smoky, thick and hearty one: http://blog.fatfreevegan.com/2007/12/thick-and-hearty-split-pea-soup.html
      It’s the perfect stick-to-your-ribs cold weather food.

    • coconutandberries says

      October 2, 2013 at 6:22 pm

      Oh, and you were the first to get Z right! Congrats!

  4. Vicky says

    October 2, 2013 at 12:41 am

    You know I love butternut squash so my guess is I’d really enjoy this and I guess zebra cake for z!

    • coconutandberries says

      October 2, 2013 at 6:24 pm

      The butternut added a nice sweetness here.
      I’d never heard of zebra cake but have just looked it up and it seems to be what I’ve always called marble cake. Haven’t made one for ages but now I want to!

      • Vicky says

        October 2, 2013 at 7:57 pm

        Have a look on Richa’s blog, she made one a year or so ago - it’s not quite a marble cake!

        • coconutandberries says

          October 3, 2013 at 10:43 am

          Just looked at Richa’s post and zebra cake is much prettier than marble cake!

  5. sophiazerg says

    October 2, 2013 at 1:00 am

    Beautiful recipe! Really enjoyed reading this post! I am guessing zataar for Z (which I love, might I add). :)

    • coconutandberries says

      October 2, 2013 at 6:24 pm

      Another clever one! Za’atar it is!

      • sophiazerg says

        October 2, 2013 at 9:29 pm

        :)

  6. Richa says

    October 2, 2013 at 1:01 am

    delicious! i love ethiopian style stews.. that injera looks great too.. i’d have to guess za’atar too :)

    • coconutandberries says

      October 2, 2013 at 6:25 pm

      Spot on with Za’atar Richa!
      I need to do some more experimenting with Ethiopian food. I’d like to make a batch of Berbere to have on hand.

  7. genahamshaw says

    October 2, 2013 at 12:29 pm

    I wasn’t able to follow all of your posts for Mofo, Emma, but your alphabet theme is adorable, and you clearly did an exceptional job. PS: Love yellow split peas. xx

    • coconutandberries says

      October 2, 2013 at 6:28 pm

      Thanks so much Gena. The number of posts I’ve wanted to read this month has been pretty overwhelming! I haven’t managed to read as much as I’d have liked but have made plenty of new discoveries all the same.

  8. veganmiam.com says

    October 2, 2013 at 1:10 pm

    What a beautiful color palate, recollection and enticing recipe. Simply delicious, and I have never had Ethiopian foods!

    • coconutandberries says

      October 2, 2013 at 6:30 pm

      You’ve never had Ethiopian before?! You’re missing out! There are no Ethiopian restaurants here sadly but in London there are lots. I really want to check out this place: http://www.messyvegetariancook.com/2012/05/23/muya-ethiopian-restaurant-london/

  9. Joanne says

    October 2, 2013 at 1:27 pm

    Well I’m probably now going to try to spend all day coming up with an “x” food. Lol. LOVE the flavors in this stew! Definitely a lovely way to showcase yellow split peas!

    • coconutandberries says

      October 2, 2013 at 6:31 pm

      Thanks Joanne. I’m looking forward to leftovers tonight :)
      If you come up with anything for X please report back! It’s driving me mad too!

  10. Marla says

    January 4, 2016 at 2:41 am

    This is my lunch this week. I added peas to the dish. YUMMY! Thank you:)

    • Coconut and Berries says

      January 5, 2016 at 9:50 pm

      Yay! Glad you liked it Marla. Peas are always a good addition in my book :)

Trackbacks

  1. healthy vegan friday #64- cozy fall foods - the veggie nook | the veggie nook says:
    October 11, 2013 at 2:40 pm

    […] Main Event: Ethopian Yellow Split Pea & Butternut Stew from Emma @ Coconut and […]

  2. healthy vegan friday #64- cozy fall foods | Breakfast Smoothie says:
    October 12, 2013 at 6:50 am

    […] Main Event: Ethopian Yellow Split Pea & Butternut Stew from Emma @ Coconut and […]

  3. Gingerbread Cake with Lemon Cashew Cream | Coconut and Berries says:
    December 20, 2013 at 6:17 pm

    […] Ethiopian-Style Yellow Split Pea & Butternut Stew […]

  4. Tempeh & Cauliflower Pasanda | Coconut and Berries says:
    January 19, 2014 at 8:09 pm

    […] Ethiopian Yellow Split Pea Butternut Stew […]

  5. Tempeh & Cauliflower Pasanda - Coconut and Berries says:
    January 29, 2014 at 10:08 pm

    […] Ethiopian Yellow Split Pea Butternut Stew […]

  6. Ethiopian-esque Split Pea Stew - plantproteinpandemonium says:
    March 21, 2016 at 9:17 pm

    […] Today I wanted to use up some ingredients I had lying around. Some long-neglected yellow split peas were staring accusingly at me from their bag, and the fat end of a butternut squash sat forlornly in the fridge, butchered from a previous curry. Then I remembered the perfect recipe: an Ethiopian-inspired Yellow Split Pea and Butternut Stew from the Coconut and Berries blog, which I had tried a while ago. Check it out here. […]

I’m Emma, a passionate vegan foodie sharing my kitchen adventures and healthy plant-based creations. Hope you stick around!

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