1) Soak split peas in 3 cups cold water for at least an hour. Afterwards, boil peas and water for 30 minutes or until very tender. Drain and mash.
2) Fry onions and garlic in oil until golden. Add peas, chili, spices and water or broth to onions and garlic. Bring to boil then reduce heat and simmer until thick stew like consistency, almost a hummus type consistency- however keep it a little on the wet side as this tends to dry out a little as it sits. Continue to mash while cooking and add more liquid if necessary.
Traditional this is served with a pancake like bread called injera but can be served with pita or rice!
Source of recipe: This is a recipe that I found online that I tweaked a little bit and is pretty popular among my friends. It can be made mildly spicy so it's good for people who want to try Ethiopian food but don't like hot spicy food!