Ethiopian Split Pea and Kabocha Squash Stew with Collards Recipe | Yummly

Ethiopian Split Pea and Kabocha Squash Stew with Collards

THE TASTE SPACE
10Ingredients
80Minutes
220Calories
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Ingredients

US|METRIC
  • 1 1/2 teaspoons coconut oil
  • 1 red onion (small, diced)
  • 3 cloves garlic (minced)
  • 1 tablespoon fresh ginger (minced)
  • 1 teaspoon 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 teaspoon salt
  • 1 bunch collards (stemmed and thinly sliced)
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    NutritionView More

    220Calories
    Sodium13% DV310mg
    Fat4% DV2.5g
    Protein27% DV14g
    Carbs13% DV40g
    Fiber60% DV15g
    Calories220Calories from Fat20
    % DAILY VALUE
    Total Fat2.5g4%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol
    Sodium310mg13%
    Potassium790mg23%
    Protein14g27%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate40g13%
    Dietary Fiber15g60%
    Sugars7g14%
    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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