Instructions: This vegetarian stew is adapted from a recipe from Ethiopian Village. To make the dish spicy, omit the ginger and add in its place 1 tablespoon of Berbere Spice Mixture (see accompanying recipe), 2 tablespoons tomato sauce and chopped green chilies to taste.

3 cups water plus 2 tablespoons (divided)

1 cup dried yellow split peas
2 tablespoons olive oil
1/2 small onion, chopped
2 cloves garlic, minced
1 1 inch-long piece fresh ginger, peeled, finely chopped 1/2 teaspoon ground turmeric
1 teaspoon salt

Place 3 cups of the water and the peas in large saucepan. Heat over high heat to boiling. Reduce heat to medium; cook until almost tender, about 30 minutes.

Heat olive oil in a medium skillet over medium-high heat; cook onion until translucent, about 5 minutes. Add garlic, ginger and turmeric; cook 1 minute.

Add remaining 2 tablespoons water; cover. Cook on low heat 3 minutes. Add mixture to cooked peas; stir in salt. Simmer until peas are very soft, about 30 minutes. Taste; adjust seasonings.

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