Atar Alecha
(Spiced Split Green Peas) Recipe
Origin: Ethiopia Period: Traditional
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Ingredients:
50g onions, chopped
2 garlic cloves, finely minced
1 tbsp niter kebbeh
150g dry split green peas, rinsed and drained
1/2 tsp ground turmeric
1/2 tsp salt
3 tsp green chillies, finely chopped
250ml water
Atar Alecha
(Spiced Split Green Peas) Preparation:
Method:
Add he split peas to a bowl, cover with 750ml water and set aside to soak for 1 hour. After this time, pour the peas and soaking water into a pan and bring to a boil. Reduce to a simmer then cook for about 30 minutes, or until the peas are tender (top-up the water level as needed). Drain any excess water and mash the peas well.
Place a frying pan over moderately-low heat and use to stir-fry the onion and garlic for 2 minutes before adding the niter kebbeh. Continue frying for about 6 minutes, or until the onion becomes soft and translucent. Now stir-in the mashed peas, turmeric, salt and chilli. Stir to combine before adding the 240ml water.
Bring to a simmer and cook the mixture until it becomes a thick purée. Serve warm with injera
Read: Recipe Articles and Reviews
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More African recipes... More East African recipes... More main course recipes... More vegetarian courses... More Traditional recipes... More Vegetarian recipes... More recipes for Stews... More recipes using Chillies... More recipes using Beans and Pulses...
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Other recipes with beans and chillies as primary ingredients:
Le Salade Côte Cap Vert
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