Split Pea Stew with Ethiopian Spices

Ingredients

• 250g Yellow Split Peas, rinsed thoroughly and drained
• 2tbsp Olive Oil or Rapeseed Oil
• 20g Butter
• 3 Onions, finely chopped
• 3 Cloves of Garlic, finely chopped
• 1tbsp Ginger, grated
• 1tsp Cardamom Seeds, crushed
• 1tsp Turmeric
• 250g Spinach, cooked, drained and chopped (optional)
• A handful of torn Fresh Basil
• Salt and Pepper

For the injera pancakes:

• 100g Galette Flour (Buckwheat) or Teff Flour
• 1 Eggs, lightly beaten
• 300ml Skimmed Milk
• 30g Butter, melted
• Salt and Pepper
• Sunflower Oil, for frying

Method

1. Simmer the split peas in a saucepan with 600ml fresh water for about 50 minutes, until they are tender and beginning to break up.
2. Meanwhile, in a frying pan, heat the oil and butter and fry the onion over a gentle heat until translucent and sweet smelling.
3. Add the garlic and ginger to the pan, then continue to cook for another 5 minutes, taking care that they don’t burn. Stir in the cardamom and turmeric and cook for another 1–2 minutes.
4. Drain the cooked peas, retaining any cooking water that is left, and stir into the onions and spices. Season with salt and plenty of black pepper, then cover the pan and cook over a low heat for another 20–30 minutes, until the flavours have melded. Stir in the spinach (if using), heat through briefly, add the basil leaves, and serve. The stew should be solid enough to scoop up with the injera, but may need extra water adding as it cooks.
5. To make the injera, sift the flour and salt into a bowl and stir in the egg. Add the milk bit by bit, then beat the mixture until smooth. Set aside in a warm place for at least 1 hour. Stir the melted butter into the batter. Heat a pancake pan or frying pan/skillet and brush with a little oil, then pour a half-ladleful of batter onto the hot pan, rolling it around to spread the batter thinly over the surface. Cook over a medium heat until the bottom is brown then turn over and cook the other side. The batter will make 5–6 pancakes depending on the size of the pan.
6. To make the injera, sift the flour and salt into a bowl and stir in the egg. Add the milk bit by bit, then beat the mixture until smooth. Set aside in a warm place for at least 1 hour. Stir the melted butter into the batter. Heat a pancake pan or frying pan/skillet and brush with a little oil, then pour a half-ladleful of batter onto the hot pan, rolling it around to spread the batter thinly over the surface. Cook over a medium heat until the bottom is brown then turn over and cook the other side. The batter will make 5–6 pancakes depending on the size of the pan.