1. In pan, cook peas in 3 1/2 cups of the water over low heat for about 1/2 hour, or until the peas are soft and the water has almost completely evaporated. 2. Set aside. 3. In dry pan, stir fry onions 2 mins, add the oil and stir fry 2 mins more. 4. Add the remaining 1/2c water, the tomato paste, chow, and salt, and continue to stir. 5. Add the split peas and mix well over moderate heat for 3 mins, until everything is reduced to a thick, well seasoned puree. 6. Serve warm with Injera. ---------------------------------------------------------------------------
Nutrition
Ingredients
