Spiced Ground Peas (Azifa)

Spiced Ground Peas (Azifa)

Ethiopian split pea salad dressed with mustard, lime, and berbere for a tangy, earthy bite.

Total 1 hr 45 min Makes 4 servings Calories 210/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Azifa is a cool Ethiopian lentil or split pea salad traditionally served during fasting periods, mashed lightly and tossed with mustard, lime juice, red onion, and berbere spice. It is tangy, earthy, and slightly pungent, making it a bright side dish alongside injera or grain bowls. Serve at room temperature or chilled as a light appetizer or accompaniment to a larger Ethiopian spread.

Ingredients

  • 1 cup dried yellow split peas, rinsed
  • 3 cups water
  • 1/2 teaspoon salt
  • 1/2 cup red onion, finely chopped
  • 2 tablespoons fresh lime juice
  • 2 tablespoons yellow mustard
  • 2 tablespoons olive oil
  • 1 jalapeño pepper, minced
  • 2 cloves garlic, minced
  • 1 teaspoon berbere spice blend
  • 2 tablespoons fresh parsley, chopped
  • salt and pepper, to taste

Method

  1. Place the split peas, water, and salt in a 6-quart saucepan and bring to a boil over high heat.

  2. Reduce heat to low, cover, and simmer until the split peas are tender and falling apart, 25 to 30 minutes, stirring occasionally and skimming any foam.

  3. Drain any excess water and transfer the cooked split peas to a mixing bowl. Mash lightly with a fork or potato masher, leaving some texture.

  4. Spread the mashed split peas on a plate or shallow dish and let cool to room temperature, about 20 minutes.

  5. In a small bowl, whisk together the lime juice, mustard, olive oil, and berbere spice blend.

  6. Add the cooled split peas back to the mixing bowl along with the red onion, jalapeño, garlic, and the mustard-lime dressing. Toss until evenly combined.

  7. Season with salt and pepper to taste, and fold in the chopped parsley.

  8. Cover and chill for at least 30 minutes before serving to let the flavors meld.

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    Spiced Ground Peas (Azifa)

    Azifa is a cool Ethiopian lentil or split pea salad traditionally served during fasting periods, mashed lightly and tossed with mustard, lime juice, red onion, and berbere spice. It is tangy, earthy, and slightly pungent, making it a bright side dish alongside injera or grain bowls. Serve at room temperature or chilled as a light appetizer or accompaniment to a larger Ethiopian spread.

    1 hr 45 min 4 servings 210 cal

    Ingredients

    • 1 cup dried yellow split peas, rinsed
    • 3 cups water
    • 1/2 teaspoon salt
    • 1/2 cup red onion, finely chopped
    • 2 tablespoons fresh lime juice
    • 2 tablespoons yellow mustard
    • 2 tablespoons olive oil
    • 1 jalapeño pepper, minced
    • 2 cloves garlic, minced
    • 1 teaspoon berbere spice blend
    • 2 tablespoons fresh parsley, chopped
    • salt and pepper, to taste

    Method

    1. 1

      Place the split peas, water, and salt in a 6-quart saucepan and bring to a boil over high heat.

    2. 2

      Reduce heat to low, cover, and simmer until the split peas are tender and falling apart, 25 to 30 minutes, stirring occasionally and skimming any foam.

    3. 3

      Drain any excess water and transfer the cooked split peas to a mixing bowl. Mash lightly with a fork or potato masher, leaving some texture.

    4. 4

      Spread the mashed split peas on a plate or shallow dish and let cool to room temperature, about 20 minutes.

    5. 5

      In a small bowl, whisk together the lime juice, mustard, olive oil, and berbere spice blend.

    6. 6

      Add the cooled split peas back to the mixing bowl along with the red onion, jalapeño, garlic, and the mustard-lime dressing. Toss until evenly combined.

    7. 7

      Season with salt and pepper to taste, and fold in the chopped parsley.

    8. 8

      Cover and chill for at least 30 minutes before serving to let the flavors meld.