1 Tablespoon oil
1 Teaspoon Ethiopia Spice Blend
1 cup dried yellow slit peas
2 cloves garlic, minced
1-inch piece ginger, diced
1 yellow onion, minced
3 cups water
1 teaspoon salt
1) Place split peas in medium saucepan. Cover with water; Bring to boil over high heat. Boil 5 minutes (or until soft) and drain.
2) In medium saucepan, heat oil over medium heat. Add spices, garlic, and ginger, and cook stirring, 1 minute. Add the onions and sauté until soft.
3) Stir in drained split peas. Cook, stirring, 1 minute and add salt.
3) Add 3 cups water; bring to boil. Cook, stirring occasionally and adding more water if needed, until split peas are very soft and stew is thick and not soupy, about 30 minutes.