Berbere-Spiced Split Pea and Kabocha Squash Stew

Rinse 35g of green split peas under cold running water until the water runs clear.

Peel and dice the kabocha squash into 1/2-inch cubes.

In a small pot, combine the split peas and squash with 1.5 cups of water, 1/2 tsp Berbere seasoning, and a pinch of salt.

Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 20-25 minutes until the peas are soft and the squash has begun to break down, thickening the liquid into a stew-like consistency.

Remove from heat and stir in a splash of fresh fruit vinegar for brightness.

Serve in a warm bowl, garnished with a dusting of extra Berbere seasoning and a tiny drizzle of olive oil to finish.