Ethiopian Yellow Split Peas Stew (Kik Alicha) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Add turmeric: Stir in the turmeric powder and cook with the onion mixture for one minute to release its flavor and aroma.
- 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.
- Adjust seasoning and finish: Taste and adjust salt or seasoning as needed. Turn off the heat once the desired flavor and consistency are achieved.
- 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
