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
Units
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- 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.