Kik Alicha is a comforting Ethiopian dish made with split peas, fragrant spices, and a mild yet deeply satisfying flavor profile. This vegan-friendly stew is hearty, easy to prepare, and packed with nutrients, making it a delightful addition to any meal rotation.
Why You’ll Love This Recipe
- Simple Ingredients: Made with pantry staples like yellow split peas, turmeric, and onions.
- Nutritious: Rich in plant-based protein and fiber, perfect for a wholesome meal.
- Easy to Customize: Mild in flavor, making it versatile for pairing with other dishes.
- Cultural Experience: A great way to explore Ethiopian cuisine from your own kitchen.
- Freezer-Friendly: Perfect for meal prepping and storing for later.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Yellow split peas
- Onion
- Garlic
- Ginger
- Turmeric
- Olive oil or niter kibbeh (spiced clarified butter)
- Salt
- Water or vegetable broth
Directions
- Prepare the Split Peas: Rinse the yellow split peas under cold water until the water runs clear.
- Sauté the Aromatics: Heat olive oil or niter kibbeh in a large pot over medium heat. Add chopped onions and sauté until golden. Stir in minced garlic and ginger, cooking for an additional minute.
- Add Turmeric: Stir in the turmeric and cook for 30 seconds to release its aroma.
- Cook the Split Peas: Add the rinsed split peas and enough water or vegetable broth to cover. Bring to a boil, then reduce the heat to a simmer.
- Simmer Until Tender: Cook the split peas for about 30–40 minutes, stirring occasionally, until they are tender and the stew reaches your desired consistency. Add more liquid as needed.
- Season and Serve: Season with salt to taste. Serve warm with injera, rice, or flatbread.
Servings and Timing
- Servings: Serves 4–6
- Preparation Time: 10 minutes
- Cooking Time: 40 minutes
- Total Time: 50 minutes
Variations
- Spice It Up: Add green chilies or a pinch of berbere spice for a touch of heat.
- Vegetable Additions: Include diced carrots, potatoes, or spinach for added texture and nutrients.
- Broth Options: Use chicken broth for a non-vegan variation.
- Creamy Twist: Stir in coconut milk at the end for a creamy texture.
Storage/Reheating
- Storage: Allow the stew to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 5 days.
- Freezing: Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the consistency if needed.
FAQs
1. What is Kik Alicha?
Kik Alicha is a traditional Ethiopian stew made from yellow split peas, gently seasoned with turmeric and aromatics.
2. What can I serve with Kik Alicha?
It pairs wonderfully with injera (Ethiopian flatbread), rice, or crusty bread.
3. Can I make this dish spicy?
Yes, add green chilies or a pinch of berbere spice for added heat.
4. Is Kik Alicha vegan?
Yes, it is naturally vegan, especially when made with olive oil instead of niter kibbeh.
5. Can I use red split peas instead of yellow?
Red split peas can be used, but the flavor and texture may vary slightly.
6. How do I thicken the stew?
Allow it to simmer longer or mash some of the split peas to thicken the consistency.
7. Can I make this in advance?
Yes, Kik Alicha stores well and tastes even better the next day as the flavors meld.
8. What are the health benefits of this dish?
Kik Alicha is high in protein, fiber, and essential vitamins, making it a nutritious choice.
9. Can I double the recipe?
Absolutely, this recipe is easy to scale up for larger servings or meal prepping.
10. How do I know when the split peas are done?
The split peas are ready when they are tender and have absorbed most of the liquid.
Conclusion
Kik Alicha is a flavorful and nourishing Ethiopian split pea stew that’s easy to make and perfect for sharing. Whether you’re exploring Ethiopian cuisine or simply looking for a comforting meal, this dish is a must-try. Pair it with injera or rice for a wholesome dining experience that will leave you satisfied.
Print
Ethiopian Split Pea Stew – Kik Alicha
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Ethiopian
- Diet: Vegetarian
Description
Kik Alicha is a traditional Ethiopian stew made with yellow split peas, gently spiced with turmeric and simmered to a creamy, comforting texture. It’s mild, fragrant, and perfect served with injera or rice for a satisfying vegetarian meal. This dish is known for its simplicity and the subtle, earthy flavors that come from just a few core ingredients.
Ingredients
- 1 cup yellow split peas, rinsed and soaked for 1 hour
- 4 cups water or vegetable broth
- 2 tablespoons olive oil or niter kibbeh (spiced Ethiopian clarified butter)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (or to taste)
- 1 green chili (optional, for mild heat), finely chopped
Instructions
- Prepare the Split Peas:
Drain the soaked split peas and set aside. - Cook the Aromatics:
Heat the olive oil or niter kibbeh in a large pot over medium heat. Add the chopped onion and sauté until soft and golden, about 5–7 minutes. Stir in the garlic, ginger, and turmeric, cooking for another minute until fragrant. - Simmer the Stew:
Add the drained split peas to the pot, stirring to coat them with the aromatic mixture. Pour in the water or vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for 30–40 minutes, or until the split peas are tender and creamy. - Season the Stew:
Stir in the black pepper, salt, and optional green chili. Adjust seasoning to taste and let the stew simmer uncovered for another 5–10 minutes to thicken slightly. - Serve:
Ladle the stew into bowls and serve hot with injera, rice, or flatbread. Enjoy!
Notes
- Niter kibbeh adds a rich, traditional flavor but can be substituted with regular clarified butter or oil.
- For a richer color, a pinch of paprika or saffron can be added.
- This dish pairs wonderfully with a fresh side salad or sautéed greens.
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