Ethiopian Alicha WotFrom jo_jo_ba 9 years ago
- 1 1/2 cups yellow split peas, rinsed and sorted shopping list
- 4 1/2 cups water shopping list
- 2 cups diced onion shopping list
- 1/4 cup water shopping list
- 8 cloves garlic, minced shopping list
- 2 teaspoons grated fresh ginger shopping list
- 1 tablespoon tomato paste shopping list
- 2 tablespoons turmeric shopping list
- 1/2 teaspoon cinnamon shopping list
- 1/2 tablespoon garam masala shopping list
- 1/2 teaspoon cayenne powder shopping list
- 1/4 tsp sea salt shopping list
- 1/2 tsp black pepper shopping list
- 1/2 cup water shopping list
- Additional salt and pepper to taste shopping list
How to make it
- Place split peas in a medium pot, and add water.
- Bring to a simmer and cook, covered, 30 minutes. There will still be some liquid in the pot.
- In another large heavy pot, sweat the onion in about 1/4 cup water until very translucent.
- Add garlic, ginger and tomato paste and saute two minutes.
- Stir in spices, salt, pepper and remaining water and cook 5 minutes longer, stirring.
- Add the cooked split peas and enough of the cooking liquid to form a thick, gravy-like sauce.
- Cook until everything is well combined and hot. Adjust seasoning to taste.
- Serve over brown rice, couscous or with naan, injera or pita, if desired.
The Cookjo_jo_ba Oshawa, CA
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