One-Pot Sourdough Ethiopian Spiced Split Pea and Ginger Stew
A rustic one-pot meal combining a simmered Ethiopian-style split pea stew with warming ginger, berbere spice, and cardamom, topped with a crusty sourdough round that bakes directly in the pot. The bread absorbs the fragrant steam and becomes tender inside while staying crispy on top. Serve the stew in bowls with torn pieces of warm bread for dipping.
- Prep
- 20 min
- Cook
- 50 min
- Wait
- 15 min
- Total
- 1 hr 25 min
- Makes
- 4 servings with 1 round loaf (8–10 slices)
Steps
Before you start
- Have your sourdough dough ready and shaped into a round (use store-bought if making ahead)—it should not be fully proofed, but slightly puffy
- Measure and prep all spices and aromatics before starting to cook
- Use a 5- to 6-quart heavy-bottomed pot or Dutch oven that can go on the stovetop and in the oven
Bloom spices in oil
- Heat the olive oil in your 5–6 quart pot over medium heat.
- Once shimmering, add the diced onion and sauté for 3–4 minutes until softened and translucent.
- Add the minced garlic and ginger, stirring constantly for 1 minute until fragrant.
- Sprinkle in the berbere spice and crushed cardamom pods, stirring to coat the aromatics.
- Toast for 30 seconds to 1 minute to deepen the spice flavors—you should smell warm, toasty spices.
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Ready when: Spices are fragrant and onion is soft
Tip: Don't let the spices burn—keep the heat at medium and stir continuously. The aromatics protect the spices from scorching.
Deglaze and add split peas
- Stir in the tomato paste until it coats all the spiced aromatics, about 1 minute.
- Pour in the broth and rinse the split peas under cool water, then add them to the pot.
- Stir well to combine, scraping up any browned bits from the bottom of the pot.
- Bring the mixture to a gentle boil over medium-high heat, then reduce to medium-low and simmer uncovered for 25–30 minutes, stirring occasionally.
- The split peas will begin to soften and break down, and the stew will thicken.
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Ready when: Split peas are soft and breaking apart, stew coats the back of a spoon
Tip: Stir occasionally to prevent the peas from sticking to the bottom. The stew should be thick but still pourable.
Season the stewOven 400°F / 205°C
- Taste the stew and season generously with sea salt and black pepper.
- Start with 1 teaspoon of salt and adjust to your preference—the stew should be rich and well-seasoned.
- If you prefer a thinner consistency, add up to ½ cup of water and stir.
- Preheat your oven to 400°F (200°C).
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Ready when: Stew tastes well-seasoned and balanced
Tip: Season in stages—you can always add more salt, but you can't remove it. Taste as you go.
Place sourdough round on stewOven 400°F / 205°C
- Once the oven reaches 400°F (200°C), carefully place the shaped sourdough round on top of the simmering stew.
- The round should rest on top without sinking (the thick stew will support it).
- If using a Dutch oven with a lid, you can place the lid on top; if using a pot with a regular lid or no lid, loosely tent it with aluminum foil.
- The sourdough will bake and steam at the same time, creating a crust while absorbing moisture from the stew.
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Ready when: Bread is positioned securely on the stew
Tip: If your sourdough is too large or heavy, gently flatten it slightly before placing on the stew. Make sure it doesn't touch the sides of the pot, which could cause it to stick.
Transfer to oven and bakeOven 400°F / 205°C
- Transfer the pot to the preheated 400°F (200°C) oven.
- Bake covered (with a lid or foil) for 12–15 minutes, then remove the lid or foil.
- Continue baking uncovered for another 8–10 minutes until the sourdough round is deep golden brown on top and a skewer inserted into the center comes out clean or with just a few moist crumbs.
- The crust should be crispy and sound hollow when tapped.
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Ready when: Bread is deep golden brown, hollow-sounding, and a skewer comes out clean or nearly clean
Tip: If the bread is browning too quickly, tent it loosely with foil. Every oven varies, so check after 15 minutes to gauge progress.
Rest and serve
- Remove the pot from the oven and let it rest for 5–10 minutes.
- This allows the stew to set slightly and the bread to firm up.
- Carefully transfer the sourdough round to a cutting board and tear or slice it into thick pieces.
- Ladle the stew into bowls and serve alongside or on top of the warm bread.
- The bread is perfect for dipping, soaking up the spiced, earthy stew.
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Ready when: Bread has firmed, stew is still hot
Tip: If the bread crust becomes too hard during resting, wrap it loosely in a clean kitchen towel to keep it warm and slightly soft.
Good to know
Tips
- Berbere is essential to authentic flavor—it's a complex blend of chiles, fenugreek, coriander, and other warm spices. If you can't find it, use the suggested substitution or a good curry powder as a last resort.
- The key to this dish is balancing the thick, simmering stew with the dough so the bread bakes through and crisps on top. A Dutch oven works beautifully because it traps steam and distributes heat evenly.
- Don't use a fully proofed sourdough (one that has risen to twice its original size)—use dough that's just slightly puffy or even cold dough from the fridge. Overproofed dough will collapse on the stew.
- Serve this communal-style: tear the bread at the table and let guests dip it into their bowls of stew. The combination of crusty exterior and tender interior is deeply satisfying.
Make ahead
You can prepare the sourdough dough 12–24 hours ahead, shape it, and refrigerate it in the fridge overnight. On the day of serving, let it come to room temperature (1–2 hours) and use it as directed. The stew components (onion, garlic, ginger, spices) can be prepped up to 4 hours ahead and stored in the fridge; the split peas can be rinsed and measured a few hours in advance.
Storage & reheating
Store leftover stew and bread separately in airtight containers in the refrigerator for up to 3 days. Reheat the stew on the stovetop over medium heat, stirring occasionally and adding a splash of broth if it has thickened too much. Toast the bread in a 350°F (175°C) oven for 5–8 minutes to restore crispness, or wrap it in a damp towel and microwave for 15–20 seconds. The stew (without bread) can be frozen for up to 2 months; thaw in the fridge overnight and reheat gently.
Substitutions
- berbere spice blend → 2 teaspoons paprika + 1 teaspoon cayenne pepper + ½ teaspoon fenugreek + ½ teaspoon ground coriander. If berbere is unavailable, this blend approximates its warm, complex heat. Mix well to avoid hot spots.
- dried yellow split peas, rinsed → 1.5 cups red lentils or 1.5 cups dried chickpeas (soaked 2 hours and drained). Red lentils cook faster (15–20 minutes); chickpeas will take 40–50 minutes. Adjust cooking time accordingly.
- sourdough dough, shaped into a round → 1 store-bought sourdough round or artisanal bread round (about 1 lb / 450 g). This saves time if you're not making the dough from scratch. Use room-temperature bread for best results.
- vegetable or chicken broth → chicken broth or bone broth. These will add richer, deeper flavor. Use the same amount (5 cups).
