Ethiopian Split Pea and Spinach Stew
A vibrant stew combining yellow split peas and fresh spinach simmered with garlic, ginger, and berbere for a healthy vegetarian dish. This african-inspired vegan (vegetarian, gluten free) ready in about 50 minutes pairs yellow split peas, rinsed, fresh spinach, chopped, medium yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup yellow split peas, rinsed
- 4 cups fresh spinach, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp berbere spice mix
- 3 cups vegetable broth
- 1 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a medium pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until softened and translucent.
- Step 2: Add 3 minced garlic cloves, 1 tbsp grated ginger, and 1 tbsp berbere spice mix; cook for 2 minutes until fragrant.
- Step 3: Stir in 1 tbsp tomato paste and cook for 1 minute to deepen the flavor.
- Step 4: Add 1 cup rinsed yellow split peas and 3 cups vegetable broth. Bring to a boil, then reduce heat and simmer, partially covered, for 30-35 minutes until the peas are tender.
- Step 5: Mix in 4 cups chopped fresh spinach and cook for an additional 5 minutes until the spinach wilts and blends into the stew.
- Step 6: Season with 1 tsp salt and 1/2 tsp black pepper. Serve hot with injera or bread for a nutritious vegetarian meal.
Frequently asked questions
How long does Ethiopian Split Pea and Spinach Stew take to make?
Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ethiopian Split Pea and Spinach Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep yellow split peas, rinsed from drying out.
Can I substitute ingredients in Ethiopian Split Pea and Spinach Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ethiopian Split Pea and Spinach Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Ethiopian Split Pea and Spinach Stew vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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