Ethiopian-Inspired Berbere Split Peas Recipe
Prep Time:
5 minutes
Cook Time:
60 minutes
Servings:
8 Servings
Ingredients
  • ½ teaspoon whole black peppercorns
  • ¼ teaspoon whole coriander seeds
  • ¼ teaspoon whole cumin seeds
  • 4 whole cloves
  • 4 whole allspice berries
  • 3 whole cardamom pods
  • ¼ cup olive oil
  • 1 large yellow onion, chopped
  • 4 medium carrots, sliced
  • 1 pound potatoes, cut into ½-inch cubes
  • 4 garlic cloves, minced
  • 2 inches ginger root, peeled and grated
  • 1 tablespoon ground cayenne pepper (or less, to taste)
  • 1 tablespoon ground sweet paprika
  • 1 teaspoon ground turmeric
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 1 pound green split peas
  • 1 teaspoon salt, or to taste
Directions
  1. Place the peppercorns, coriander, cumin, cloves, allspice, and cardamom in a dry frying pan, preferably cast-iron, and heat it on a medium flame.
  2. Let toast for 3–4 minutes, shaking the pan periodically to prevent burning, until the spices are fragrant and slightly browned.
  3. Remove from the heat and transfer the spices to a mortar. Grind the spices to a powder with the pestle, removing the cardamom pods as soon as they've broken open. Set aside.
  4. Heat the oil in a large saucepan on medium heat.
  5. Add the onion, carrots, and potatoes and saute, stirring occasionally, for 6–7 minutes.
  6. Add the garlic and ginger and cook for 2 more minutes.
  7. Transfer the ground spices from the mortar to the pan, and then add the cayenne pepper, paprika, turmeric, cinnamon, and nutmeg. Stir well and cook for 1 minute.
  8. Add the split peas and 4 ½ cups of water, stir, and bring to a boil.
  9. Lower the heat and let simmer, uncovered. Cook, stirring occasionally, for 40–45 minutes, or until the peas are tender, start to fall apart, and form a creamy mixture.
  10. Stir in the salt and taste, adjusting for salt if necessary.
  11. Serve immediately with an optional squeeze of lemon juice and with injera bread or rice, if desired.