Slow-Simmered Ethiopian Yellow Pea Stew with Turmeric and Ginger

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A mild and comforting Ethiopian stew featuring tender yellow peas infused with turmeric and fresh ginger, perfect as a hearty vegetarian main or side. This Ethiopian-inspired vegan recipe (vegetarian, gluten free), ready in about 75 minutes, pairs yellow split peas, water, turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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
• 4 cups water
• 1 tsp turmeric powder
• 1 tbsp, minced fresh ginger
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup (for sauté) water or vegetable broth
• 2 tbsp, chopped (optional) fresh cilantro

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup yellow split peas thoroughly under cold water until the water runs clear.
2. Step 2: In a large pot, combine the rinsed peas with 4 cups water and bring to a boil over high heat. Reduce heat to low and simmer uncovered for 40 minutes, or until peas are tender and breaking apart.
3. Step 3: While peas simmer, heat 2 tbsp vegetable oil in a medium skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until softened and translucent.
4. Step 4: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger to the skillet and sauté for 2 minutes until fragrant, stirring frequently.
5. Step 5: Stir in 1 tsp turmeric powder, then pour in 1 cup water or vegetable broth to deglaze the pan and cook for 3 minutes until the mixture thickens slightly.
6. Step 6: Once the peas are tender, add the turmeric-onion mixture from the skillet into the pot with peas. Stir well, season with 1 tsp salt and 1/2 tsp black pepper, and simmer together for an additional 10 minutes so flavors meld.
7. Step 7: Taste and adjust seasoning as needed. Garnish with 2 tbsp chopped fresh cilantro if desired before serving warm.