Kik Alicha
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Kik Alicha
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My Kik Alicha recipe is authentic, inspired by my travels to Ethiopia over the last decade. This flavorful vegan, gluten-free stew has split peas and fragrant spices and is ready in under an hour!
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Ingredients
- 1 cup yellow split peas
- 4 cups water
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 piece ginger 1 inch piece, minced
- 1 teaspoon Turmeric
- 1 teaspoon salt adjust to taste
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Instructions
- Rinse the yellow split peas under cold water. To reduce cooking time and make them easier to digest, you can soak them for about an hour before cooking.
- In a large pot, add the split peas and water. Bring to a boil, then reduce to a simmer. Cover and cook for about 30-40 minutes, or until the peas are tender but still hold their shape.
- While the peas are cooking, heat the olive oil in a skillet over medium heat. Add the chopped onion, and sauté until they are soft and translucent, about 5-7 minutes. Add the garlic and ginger, and continue to sauté for another 2 minutes until fragrant.
- Stir in the turmeric and cook for another minute. This step is crucial as it releases the flavors of the spices.
- Add the sautéed onion, garlic, and ginger mixture to the cooked split peas. Add salt to taste. Continue to simmer on low heat for another 10-15 minutes, allowing all the flavors to meld together. If the stew is too thick, add a little water to reach your desired consistency.
- Adjust the seasoning if necessary, and then turn off the heat.
- Serve your Kik Alicha warm with Injera (Ethiopian flatbread) or rice.
Notes
- To ensure even cooking without mushiness, soak the split peas for at least an hour before cooking. This not only shortens the cooking time but also helps them cook more uniformly. After soaking, rinse them well to remove any impurities or dust.
- When cooking the onions, gently sauté them over low to medium heat until they are well softened and just starting to turn golden. This caramelization brings out their natural sweetness, providing a deep flavor foundation for the stew.
- Add the turmeric to the pan when the onions are nearly done, letting it cook for a minute or two. This technique, known as blooming, helps release the maximum flavor from the turmeric, enhancing the overall taste of the dish without overwhelming it.
- Once all ingredients are combined, keep the heat low and let the stew simmer gently. Stir occasionally to prevent sticking and to check if additional water is needed.
- To ensure even cooking without mushiness, soak the split peas for at least an hour before cooking. This not only shortens the cooking time but also helps them cook more uniformly. After soaking, rinse them well to remove any impurities or dust.
- When cooking the onions, gently sauté them over low to medium heat until they are well softened and just starting to turn golden. This caramelization brings out their natural sweetness, providing a deep flavor foundation for the stew.
- Add the turmeric to the pan when the onions are nearly done, letting it cook for a minute or two. This technique, known as blooming, helps release the maximum flavor from the turmeric, enhancing the overall taste of the dish without overwhelming it.
- Once all ingredients are combined, keep the heat low and let the stew simmer gently. Stir occasionally to prevent sticking and to check if additional water is needed.
Nutrition Information
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Calories
246kcal
(12%)
Carbohydrates
33g
(11%)
Protein
13g
(26%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
603mg
(25%)
Potassium
549mg
(16%)
Fiber
13g
(52%)
Sugar
5g
(10%)
Vitamin A
74IU
(1%)
Vitamin C
4mg
(4%)
Calcium
45mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 13g | 26% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 603mg | 25% |
| Potassium | 549mg | 12% |
| Fiber | 13g | 52% |
| Sugar | 5g | 10% |
| Vitamin A | 74IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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