We’re so pleased to be stocking new vegan products by Suma including organic yellow split peas. These protein-packed gems have a subtle, distinctive taste which really shines in a plain Greek-style fava dip. Also, they can turn a simple chunky veg soup into a balanced meal. (I like to batch-cook a large quantity of split peas until they’re starting to soften but not fully cooked, then freeze portions for soups.)

But for this recipe, we’re drawing inspiration from Ethiopia and adding spices and veg. If you don’t have squash or sweet potato, use carrots. To reduce the cooking time of the dried peas (and save a little energy), soak them for a few hours or overnight and then rinse before using.

A note on the berbere spice mix: you can buy this at larger supermarkets or online, or try making yourself. You’ll need sweet paprika, chilli, cumin, coriander, turmeric, fenugreek, cardamom… and more! There are lots of variations – here’s one suggested combination.

Serve this spicy split pea stew with some green veg and brown rice or flatbreads.