Ethiopian Yellow Split Peas Stew (Kik Alicha) Recipe

Introduction

Kik Alicha is a comforting Ethiopian yellow split pea stew that’s mild yet flavorful, perfect for a wholesome meal. Its gentle blend of turmeric, ginger, and garlic creates a warm, inviting dish that’s both nutritious and satisfying.

Ingredients

• 1 cup yellow split peas
• 4 cups water
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 teaspoon turmeric
• 1 teaspoon salt (adjust to taste)

Instructions

1. Step 1: Rinse the yellow split peas under cold water. To reduce cooking time and improve digestibility, soak them for about an hour if you have time.
2. Step 2: In a large pot, combine the split peas and water. Bring to a boil, then reduce to a simmer. Cover and cook for 30 to 40 minutes until the peas are tender but still hold their shape.
3. Step 3: While the peas cook, heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 5 to 7 minutes until soft and translucent. Add garlic and ginger and cook for another 2 minutes until fragrant.
4. Step 4: Stir in the turmeric and cook for an additional minute to release its flavor.
5. Step 5: Add the sautéed onion, garlic, and ginger mixture to the cooked split peas. Season with salt to taste. Simmer on low heat for 10 to 15 minutes to let the flavors meld. If it’s too thick, add a bit of water to reach your preferred consistency.
6. Step 6: Taste and adjust seasoning if needed, then remove from heat.
7. Step 7: Serve Kik Alicha warm, ideally paired with Injera or rice for a traditional experience.

Tips & Variations

• For extra richness, add a splash of coconut milk during the final simmer.
• You can substitute yellow split peas with red lentils for a quicker cook time.
• Adding a pinch of black pepper or mild chili powder can bring a subtle heat if desired.
• Using fresh turmeric root instead of powder provides a brighter flavor.

Storage

Store Kik Alicha in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned split peas for this recipe?

While canned split peas can be used, they tend to be softer and may lose the desired texture. If using canned, reduce cooking time and adjust the water accordingly.

Is Kik Alicha a vegan dish?

Yes, Kik Alicha is naturally vegan and gluten-free, making it a great option for many dietary preferences.

Ethiopian Yellow Split Peas Stew (Kik Alicha) Recipe

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4.6 from 123 reviews

Kik Alicha is a traditional Ethiopian mild yellow split pea stew that is aromatic and flavorful, made with turmeric, garlic, ginger, and sautéed onions. It’s a comforting and nutritious dish, perfect served warm with Injera or rice.

• Author: Maya
• Prep Time: 1 hour 15 minutes
• Cook Time: 50 minutes
• Total Time: 2 hours 5 minutes
• Yield: 4 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Ethiopian
• Diet: Gluten Free, Vegan

Ingredients

Scale 1x2x3x

Legumes and Liquids

• 1 cup yellow split peas
• 4 cups water

Vegetables and Aromatics

• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch piece ginger, minced

Spices and Seasoning

• 2 tablespoons olive oil
• 1 teaspoon turmeric
• 1 teaspoon salt, adjust to taste

Instructions

1. Prepare the peas: Rinse the yellow split peas under cold water to remove any impurities. For easier cooking and better digestion, soak the peas in water for about an hour before starting the cooking process.
2. Cook the peas: In a large pot, combine the soaked split peas and 4 cups of water. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 30-40 minutes until the peas are tender yet still retain their shape.
3. Sauté aromatics: While the peas are cooking, heat olive oil in a skillet over medium heat. Add the finely chopped onions and sauté for 5-7 minutes until soft and translucent. Then add the minced garlic and ginger and sauté for an additional 2 minutes until fragrant.
4. Add turmeric: Stir in the turmeric powder and cook with the onion mixture for one minute to release its flavor and aroma.
5. Combine and simmer: Add the sautéed onion, garlic, and ginger mixture to the pot with the cooked split peas. Add salt to taste and continue to simmer on low heat for another 10-15 minutes to allow the flavors to meld. Adjust the consistency by adding a little water if the stew becomes too thick.
6. Adjust seasoning and finish: Taste and adjust salt or seasoning as needed. Turn off the heat once the desired flavor and consistency are achieved.
7. Serve: Serve Kik Alicha warm, traditionally accompanied by Injera (Ethiopian flatbread) or steamed rice for a hearty meal.

Notes

• Soaking the split peas helps reduce cooking time and improves digestibility.
• You can adjust the thickness by adding more water to make it soupier or cooking longer for a thicker stew.
• Use fresh turmeric or high-quality ground turmeric for the best flavor.
• Kik Alicha is naturally gluten-free and vegan.
• Serve with Injera for an authentic Ethiopian experience, or substitute with rice or bread of choice.

Keywords: Kik Alicha, Ethiopian stew, yellow split peas, turmeric stew, traditional Ethiopian food, vegan stew, gluten free recipe