Ertsa wot (split pea sauce)

Instructions

1. Rinse the split peas under cold water and drain them.
2. Thinly slice the onions and let them brown for 8 minutes in the oil over medium heat.
3. Add the garlic, ginger, turmeric and berbere, then stir for 1 minute.
4. Add the split peas and the water, bring to the boil, then lower the heat.
5. Cover and simmer for 40 minutes, stirring regularly, until the peas are soft and the sauce is creamy. Add a little water if needed.
6. Season with salt and pepper, then serve hot with the injera.