Kik Alicha (Ethiopian Yellow Split Pea Stew)

In a large, heavy pot, cover peas with 3” water. Bring to a boil. Reduce heat to medium low and cook until tender, about 30-45 minutes.

Meanwhile, puree the onions in a food processor or blender.

Cook the onion puree in a large heavy pot over medium heat until they’re tender and just turning brown (note: they will be dry). Add the olive oil, tumeric and salt and stir to combine. Add the cooked split peas (water included) to the onion mixture, reduce the heat to a simmer and cook until the consistency is similar to pea soup. Stir in garlic and serve with injera (which is an Ethiopian sourdough risen flatbread).