Ethiopian Split Pea and Kabocha Squash Stew with Collards

The Taste Space
10Ingredients
Calories
80Minutes

Ingredients

  • 1 1/2 teaspoons coconut oil
  • 1 red onion (small, diced)
  • 3 cloves garlic (minced)
  • 1 tablespoon fresh ginger (minced)
  • 1 teaspoon Berbere (or to taste, recipe here)
  • 2 cups kabocha squash (or other squash, or sweet potato/yam, chopped into 1-2 cm pieces, ~3/4 lb)
  • 1 cup yellow split peas (rinsed, optional-soaked)
  • 2 1/2 cups water
  • 1/2 teaspoon salt
  • 1 bunch collards (stemmed and thinly sliced)
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