Rinse the yellow split peas under cold running water until the rinse runs clear. Optional: soak peas in 2 cups of water for 30 minutes to reduce cooking time, then drain and reserve.

Cook peas

Place rinsed (and soaked, if used) peas in a medium pot with 4 cups of fresh water. Bring to a boil over medium-high heat, skim any foam, then reduce to a simmer. Cook, partially covered, until peas are soft and beginning to break down, about 25–35 minutes. Stir occasionally to prevent sticking and add up to 1 cup additional water if needed to maintain a loose, porridge-like consistency.

Make the spiced base

While peas cook, heat the oil (or niter kibbeh) in a skillet over medium heat. Add the chopped onion and cook, stirring, until translucent and beginning to brown at the edges, about 6–8 minutes. Add the minced garlic and ginger and cook 1–2 minutes until fragrant.

Add spices and tomato

Stir in the turmeric, ground cumin, and mild berbere or chili powder (if using) and cook for 30 seconds to bloom the spices. Add the tomato paste and stir to combine, cooking 1–2 minutes until the paste darkens slightly and the flavors meld.

Combine peas and spiced base

When the peas are tender, ladle about 1 cup of the hot pea cooking liquid into the skillet with the spiced base to deglaze and loosen it. Stir, then add the spiced mixture back into the pot of peas. Simmer together for 5–10 minutes to let flavors meld, adding additional water a little at a time if the stew becomes too thick.

Season and finish

Season the stew with salt, black pepper, and lemon juice. Taste and adjust salt, acidity, and spice as desired. If you prefer a smoother texture, use an immersion blender and pulse a few times to partially purée the mixture, leaving some texture.

Keep warm

Keep the ater kik over very low heat until ready to serve, stirring occasionally. If the stew thickens too much while resting, stir in a splash of hot water to loosen.

To Serve

Warm the injera briefly on a griddle or in a low oven (about 250°F / 120°C for 5 minutes) wrapped in a clean cloth so it’s pliable.

Place a piece of injera on each plate, spoon a generous portion of hot ater kik onto the injera, and garnish with chopped cilantro or parsley. Serve additional injera alongside with the house salad on the side.

Enjoy by tearing off pieces of injera and using them to scoop the yellow split pea stew and salad.