Lunch · Ethiopian · 5 min
Berbere-Spiced Split Pea and Kabocha Squash Stew
- Calories
- 150
- Protein
- 7g
- Carbs
- 26g
- Fat
- 2g
Ingredients
- 34.6 g Peas, green, split, mature seeds, raw
- 64.5 g KABOCHA SQUASH
Method
- 01Rinse 35g of green split peas under cold running water until the water runs clear.
- 02Peel and dice the kabocha squash into 1/2-inch cubes.
- 03In 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.
- 04Bring 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.
- 05Remove from heat and stir in a splash of fresh fruit vinegar for brightness.
- 06Serve in a warm bowl, garnished with a dusting of extra Berbere seasoning and a tiny drizzle of olive oil to finish.
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