Kik Alicha
This is a comforting and flavorful Ethiopian yellow split pea stew, slow-cooked to a tender consistency. It's a mild curry, perfect as a main course or a side dish alongside other Ethiopian stews and injera.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 339 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 250 gyellow split pea, rinsed
- 1 pcsyellow onion, finely chopped
- 4 clovegarlic, minced
- 1 tbspginger, grated
- 3 tbspvegetable oil
- 1 tspturmeric powder
- 0.5 tspberbere spice blend(optional)
- 1 pcsgreen chili, slit lengthwise(optional)
- 4 cupwater
- 0.75 tspsalt
Equipment
pot · cutting board · knife
The method
Step by step
- 1
Rinse the yellow split peas thoroughly under cold running water until the water runs clear.
About 2 min
Cook’s note: Soaking the split peas for 30 minutes prior can reduce cooking time slightly, but is not essential.
- 2
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
About 1 min
- 3
Add the yellow onion and sauté until softened and translucent, about 5-7 minutes.
About 7 min
Cook’s note: Stir frequently to prevent burning.
- 4
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
About 2 min
Cook’s note: Be careful not to burn the garlic.
- 5
Add the turmeric powder and optional berbere spice blend, stirring well to combine with the onion mixture.
About 1 min
Cook’s note: Berbere adds a subtle warmth; omit for a milder flavor.
- 6
Add the rinsed yellow split peas and water to the pot.
About 1 min
- 7
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 45-50 minutes, or until the split peas are very tender.
About 50 min
Cook’s note: Stir occasionally to prevent sticking and add a little more water if the stew becomes too thick.
- 8
If using, add the green chili during the last 10 minutes of simmering.
About 10 min
Cook’s note: The chili is mostly for flavor, not intense heat, unless you cut it open.
- 9
Stir in the salt and adjust seasoning to taste.
About 1 min
Cook’s note: Taste and add more salt if needed.
- 10
Serve hot, traditionally with injera or rice.
Per serving
Nutrition
- Calories
- 339.3kcal
- Protein
- 16.5g
- Carbs
- 43.4g
- Fat
- 11.3g
- Fibre
- 7.9g
- Sugar
- 3.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Kik Alicha in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water if needed to adjust consistency, or in the microwave.
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