Accidental Ethiopian Soup

I intended to make Ethiopian split peas tonight, but ended up making Ethiopian soup instead. What went wrong? Probably water ratios and pressure cooker experimentation. Still, the flavor was good, albeit mild, and the stuff is nutritious and SUPER filling. It does contain 91% of your daily value of fiber, so that's probably why it's so filling.

I served it with some pita bread we had left from eating at a Middle Eastern restaurant earlier in the week. Here's a good tip to reheating delicious bread without losing the texture: stick it in a pan over low-med heat and flip repeatedly until it's warm.

1.5 cups of split peas - I used half green and half yellow, but it really doesn't matter
1 onion, diced
1 TBS olive oil
1 chunk of ginger, peeled and grated
4 cloves of garlic, minced
4.5 cups of broth
1 tsp turmeric
1 tsp berbere

1/2 tsp cumin

1/4 tsp cayenne
Salt & pepper to taste

Stick everything in the pressure cooker and put it on high pressure for 15 minutes, then release naturally. I thought it would take less time based on some pressure cooker timer charts I found, but for some reason it wasn't the 6 minutes I hoped it'd be. Still 15 minutes to soup is not bad!

We all rated it a 4/5.

Nutritional information for 2 cups (1/3 of the recipe):

Calories: 281
Fat: 4.7 g
Carbs: 58.7 g
Fiber: 22.8 g
Sugars: 4.4 g
Protein: 22.6 g
Vitamin A: 16%
Vitamin C: 5%
Calcium: 5%
Iron: 30%