| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Ethiopian | African, Ethiopian, Vegetables | 8 | Servings |
INGREDIENTS
| 1/2 | Kilogram dry green peas | |
| 3 | Onions | |
| 1/2 | c | Oil |
| 1 | Head garlic | |
| 1/2 | t | Ground ginger |
| 1/2 | t | Black pepper |
| 1 | t | Salt |
| 3 | c | Water |
INSTRUCTIONS
Recipe by: Gad S. Sheaffer (gss@iil.intel.com) Soak the peas in tap water for 20 minutes. Peel the onions and cut into small cubes. Peel and mash the garlic. Heat the oil in a pan and saute the onion and garlic until golden. Add the ginger, pepper and salt and 2 cups water. Stir well, cover and bring to boil. When the water boil, add the peas and the rest of the water and cook 40 minutes on a medium-low flame. Serve hot Gad S. Sheaffer (gss@iil.intel.com) - Intel design center - Haifa ,Israel.
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Nutrition (calculated from recipe ingredients)
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Calories: 171
Calories From Fat: 122
Total Fat: 13.8g
Cholesterol: 0mg
Sodium: 334mg
Potassium: 141.2mg
Carbohydrates: 10.3g
Fiber: 2.6g
Sugar: 4.2g
Protein: 2.5g