4.9 from 84 votes
Kik Alicha (Ethiopian Split Pea Stew)
Kik Alicha is a mild Ethiopian stew made from soaked split peas simmered with onions, garlic, ginger, turmeric, and optional berbere spice. The stew results in tender, softly textured peas infused with warm spices, and can be served mashed or whole. Its earthy flavor and creamy consistency make it a comforting dish that pairs traditionally with sour flatbread like Injera or other breads and rice.
Prep Time
2 hrs
Cook Time
45 mins
Total Time
2 hrs 45 mins
Servings:
2
Calories:
226 kcal
Course:
Soup
Cuisine:
Ethiopian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 226
% 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.