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Shared by Yafit Amara

Split Peas with Berbere

Yield: 8 ServingsTime: overnight soaking + 20 min + 2 h cooking

Berbere can be found at a specialty food market like Kalustyan's or Sahadi's or online.

Family Journey

Tzegedey, EthiopiaAtlit, IsraelAfula, Israel
Kibbutz Ramot Menashe


  • 2 pounds dried green split peas, soaked overnight and drained
  • 1 large onion, chopped
  • ¼ cup canola oil
  • 3 tablespoons berbere*
  • 8-10 garlic cloves, chopped
  • 1 tomato, cubed (optional)
  • 1 red bell pepper, cubed (optional)
  • 2 teaspoons salt


  • Step 1

    In a large saucepan, cover the soaked split peas with water and bring to a simmer. Cook until the peas are soft, about 1 hour, adding water if necessary.

  • Step 2

    Heat a large stock pot over high heat. Add the onion and sauté until it begins to brown, about 3 minutes. Add ½ cup of water and simmer until the water has evaporated, 2-5 minutes. Add the oil and berbere and sauté until fragrant. Add the garlic and sauté for 1 minute, then add the tomato and bell pepper (if using). Cover and continue to cook until vegetables begin to soften, about 3 minutes.

  • Step 3

    Add the peas, with any remaining water from the pot, ½ cup of water, and the salt. Bring to a boil, then lower to a simmer. Cook, stirring occasionally, until the sauce thickens, about an hour. If it dries out too much before it’s ready, add water. Taste and adjust seasoning. Serve hot with Injera or Dabo.