In a large saucepan, cover the soaked split peas with water and bring to a simmer. Cook until the peas are soft, about 1 hour, adding water if necessary.

Heat a large stock pot over high heat. Add the onion and sauté until it begins to brown, about 3 minutes. Add ½ cup of water and simmer until the water has evaporated, 2-5 minutes. Add the oil and berbere and sauté until fragrant. Add the garlic and sauté for 1 minute, then add the tomato and bell pepper (if using). Cover and continue to cook until vegetables begin to soften, about 3 minutes.

Add the peas, with any remaining water from the pot, ½ cup of water, and the salt. Bring to a boil, then lower to a simmer. Cook, stirring occasionally, until the sauce thickens, about an hour. If it dries out too much before it’s ready, add water. Taste and adjust seasoning. Serve hot with Injera or Dabo.