Ethiopian Split Pea and Kabocha Squash Stew with Collards

Just when it seemed like Rob and I had finally settled into our new place, unpacked all our stuff, got rid of the mattress in the dining room, we found out we would be moving again.

While we haven’t found a new place to live yet, I am hoping to stay in the same neighbourhood, which I have grown to love.  It is a lovely working class residential neighbourhood with some positive gems – a summer Farmer’s Market, a simple unassuming health store filled with bulk and organic ingredients, and oodles of ethnic grocers along Danforth. Our specific area is kind of a hodge podge of cultures: Ethiopian stores can be found next to Bengali supermarkets, but that is what I love. Before one of our Ethiopian fests, Rob went out to try to find some injera and instead came home with roti. All the injera was sold out, explaining how he ended up in Little India instead.

I have only recently discovered a love for Ethiopian food as I know it can be deathly spicy. I was converted after a glorious visit to a vegan Ethiopian resto, M&B Yummy, again quite an unassuming hole-in-wall kind of place, where you can get a huge meal for two under $30 including $2 Mill St Organic beers and $3 tofu cheesecakes from Sweets from the Earth. The vegetarian platter, served overtop a lovely sour injera pancake, includes berbere-spiced faux meat, spicy red lentil stews (or wats), as well as not as the milder collard greens, split pea puree, carrot and green bean dish and a lettuce salad. Sadly, we haven’t been able to try the chickpea scramble, butucha, as they’ve always been out.

My two favourite dishes from this platter are the split pea puree (kik alicha) and green bean and carrot dish (fasoulia). Both were the least spicy of the dishes and work well adjacent to the spicy lentil purees and faux meats. I have duplicated both recipes, and will share them eventually.

In the meantime, I have brought together most of the traditional elements of Ethiopian cuisine into one dish.  Split peas. Berbere. Collard greens. Kabocha squash, too. In a one-pot meal. Boo-yah! I originally spotted this on Ainslie’s blog and my curiosity was piqued with the sweet split peas contrasting with the spicy berbere. She suggests serving this overtop kale, which was just the invitation I needed to throw collards into the stew as well. The result is a hearty stew, creamy and sweet from the split peas and squash, with a touch of bitterness from the collards and enough heat you can tolerate from the berbere. Rob and I scored a hefty sample of berbere from a nearby store and I was pleasantly surprised that it was more flavourful than spicy. It definitely helps to experiment with the blends from different stores as well as different recipes.

This is my submission to this month’s Bookmarked Recipes, to this month’s No Croutons Required featuring hot spices, to this week’s Weekend Wellness and to this month’s My Legume Love Affair, hosted by Heather. For Lisa’s complete birthday menu, (since I haven’t shared my other Ethiopian favourites yet), I’d serve it with fun Moroccan Vegetable Phyllo Rolls with Balsamic Maple Sauce and finish it off with a Moroccan Orange Cinnamon Salad and Raw Mango Paradise Bars for a decadent birthday treat.

Ethiopian Split Pea and Kabocha Squash Stew with Collards

1.5 tsp coconut oil
1 small red onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1/2-1 tsp 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)
2.5 cups water
1/2 tsp salt
1 bunch collards, stemmed and thinly sliced

1. In a large pot over medium heat, heat the coconut oil. Add the chopped onion, garlic and ginger and saute until the onion has softened and transparent, around 8-10 minutes.

2. Add berbere, stirring, and cook for another 1-2 minutes until fragrant.

3. Add squash, split peas, water and salt and bring to a boil.  Reduce heat to simmer, cook partially covered 45-75 minutes until split peas are softened and broken down almost completely.

4. Add in sliced collards, and stir to heat through. Cover and simmer until the collards are bright green and heated through, approximately 3-5 minutes.

Serves 4.