Kik Alicha (Ethiopian Split Pea Stew)
User Reviews
4.9
Kik Alicha (Ethiopian Split Pea Stew)
Description
Kik Alicha (Ethiopian Split Pea Stew) combines yellow or green split peas with aromatics including onions, garlic, ginger, and turmeric. The optional addition of berbere spice creates a spicier variation. After soaking, the peas are simmered gently in water with these ingredients until tender, resulting in a stew with soft, creamy peas and subtle, warm seasoning.
The flavor profile is mild yet flavorful, textured by the softened split peas and enhanced by the fragrant ginger and turmeric. The cooking method involves slow simmering which allows the flavors to meld and the peas to break down slightly, creating a comforting, stew-like consistency.
This dish is traditionally served with sour flatbreads such as Injera, which complements the stew's texture and subtle spices well, but it can also be served alongside rice or other flatbreads to absorb the flavorful sauce.
The recipe can also be prepared in a pressure cooker by sautéing the aromatics first then pressure cooking the mixture for 10-15 minutes, depending on the peas used, for a faster cooking method. Adding lemon juice before serving can brighten the flavors.
Ingredients
- 1/2 cup split peas soak overnight or 2 hours. Use yellow, green, or a mix!, dry
- 2 teaspoons neutral cooking oil generic cooking oil
- 1 cup onion red, chopped
- 4-5 garlic minced, cloves
- 2 teaspoons ginger minced
- 1 Serrano pepper or jalapeño, chopped, optional
- 1/3 teaspoon turmeric powder
- 1 teaspoon berbere spice blend optional, for a spicier wat version
- 1/2 teaspoon salt or to taste
- black pepper to taste
- 2 cups water
Instructions
- Soak the split peas overnight or at least 2 hours in warm water, drain and rinse. See notes below for pressure cooker directions.
- In a deep pan, add the oil or non dairy nitter kibbeh(Ethiopian spiced oil). Once the oil is hot, add onions, ginger, garlic, and chopped Serrano or jalapeño, if using. Cook stirring occasionally, until translucent. Add splashes of water if needed to help cook the onion evenly. Add the turmeric and berbere, if using, and mix well.
- Add rinsed split peas, salt, pepper and water. Mix, cover and bring to a boil on medium heat.
- Reduce heat to low and simmer, partially covered for 45 minutes to 1 hour, or until peas have softened to your desired consistency. Taste and adjust salt and spice if needed.
- Mash the peas if desired. Add some lemon juice, if desired, and serve. Tastes best with a sour flat bread, like Injera, but you can also serve it with rice or flatbread of choice.
Notes
- Soak split peas for at least 2 hours or overnight to reduce cooking time and improve texture.
- Use the pressure cooker option for quicker preparation, following the sauté and pressure cooking directions carefully.
- Add lemon juice before serving to enhance the stew's flavor if desired.
- The dish pairs best with sour flatbreads like Injera but can also be served with rice or your preferred flatbread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 12g | 24% |
| Fat | 4g | 6% |
| Sodium | 600mg | 25% |
| Potassium | 547mg | 12% |
| Fiber | 13g | 52% |
| Sugar | 5g | 10% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 4.8mg | 5% |
| Calcium | 50mg | 5% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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