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Ethiopian Split Pea and Kabocha Squash Stew with Collards
THE TASTE SPACE10Ingredients
80Minutes
220Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 tsp. coconut oil
- 1 red onion (small, diced)
- 3 cloves garlic (minced)
- 1 Tbsp. fresh ginger (minced)
- 1 tsp. Berbere (or to taste, recipe here)
- 2 cups kabocha squash (or other squash, or sweet potato/yam, chopped into 1-2 cm pieces, ~3/4 lb)
- 1 cup yellow split peas (rinsed, optional-soaked)
- 2 1/2 cups water
- 1/2 tsp. salt
- 1 bunch collards (stemmed and thinly sliced)
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2.5g4% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium310mg13% |
| Potassium790mg23% |
| Protein14g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate40g13% |
| Dietary Fiber15g60% |
| Sugars7g |
| Vitamin A25% |
| Vitamin C20% |
| Calcium6% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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