Ethiopian Potatoes and Peas

Ingredients:

1 cup yellow slit peas, presoaked
8 small potatoes
coconut oil
1 sweet onion
1 serrano pepper, minced
3 cloves garlic, minced
1/2 tablespoon ginger, minced
1 teaspoons turmeric
berbere, to taste
salt and pepper, to taste
1 tomato, finely chopped
1 tablespoon tomato paste
2 tablespoons butter
1/4 teaspoon cinnamon
pinch of nutmeg
pinch of allspice
pinch of cloves
1 cup peas
1 tablespoon tomato paste
parsely, minced

Boil split peas in water until soft and mushy.

Meanwhile, parboil the potatoes for 15 minutes. Remove from heat.

Saute onions in some oil until golden. Add serrano pepper, garlic, and spices. Add tomatoes and bring to simmer. Stir in the split peas.

Puree mixture in a blender. Adjust seasoning and add water as needed.

Cut potatoes into bite sized pieces. Heat butter in frying pan and add potatoes. Allow them to sear. Add peas, spices, salt and pepper, and tomato paste.

Pour split pea puree into the bottom of each plate and top with the potato mixture. Garnish with parsley.