Ethiopian Split Pea Stew (Kik Alicha)

Ethiopian Split Pea Stew, also known as Kik Alicha, is a mild yet flavorful dish made with yellow split peas, aromatic spices, and a fragrant turmeric-infused sauce. Unlike spicier Ethiopian dishes, this stew is gently seasoned, allowing the natural sweetness of the split peas to shine. It’s a comforting, nutritious, and protein-packed meal that pairs beautifully with injera, rice, or flatbread.

Why You’ll Love This Recipe

• Mild yet flavorful – Perfectly spiced without being too hot.
• Naturally vegan and gluten-free – A wholesome, plant-based dish.
• Rich in protein and fiber – Split peas make this stew both filling and nutritious.
• Authentic Ethiopian flavors – Uses turmeric and garlic for a traditional taste.
• Easy to make – Simple ingredients and minimal prep time.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Yellow split peas
• Onion, finely chopped
• Garlic, minced
• Ginger, grated
• Turmeric powder
• Salt
• Black pepper
• Olive oil or niter kibbeh (Ethiopian spiced butter)
• Water or vegetable broth
• Green chili (optional, for mild heat)

Directions

1. Rinse and soak the split peas – Rinse the yellow split peas under cold water until the water runs clear. Soak for 30 minutes (optional, but helps with digestion).
2. Sauté the aromatics – In a large pot, heat oil or niter kibbeh over medium heat. Add chopped onions and cook until soft and translucent, about 5 minutes.
3. Add garlic and spices – Stir in minced garlic, grated ginger, turmeric, salt, and black pepper. Cook for 1-2 minutes until fragrant.
4. Simmer the stew – Add the split peas and water (or vegetable broth). Bring to a boil, then reduce the heat to low. Simmer uncovered for 45-50 minutes, stirring occasionally, until the peas are soft and creamy. Add more water if needed.
5. Adjust seasoning and serve – Taste and adjust salt if needed. Serve warm with injera, rice, or flatbread.

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour

Variations

• Spicier Version – Add chopped green chilies or a pinch of berbere spice.
• Creamier Texture – Blend half the stew for a smoother consistency.
• Extra Vegetables – Add diced carrots or potatoes for more heartiness.
• Lemon Twist – A squeeze of lemon juice before serving enhances the flavors.
• Protein Boost – Stir in cooked lentils or chickpeas for extra nutrition.

Storage/Reheating

• Refrigeration – Store in an airtight container for up to 4 days.
• Freezing – Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating – Warm in a pot over low heat, adding a little water if too thick.

FAQs

Can I use green split peas instead of yellow?

Yes, but the flavor will be slightly different, and they take longer to cook.

Do I need to soak the split peas?

Soaking is optional but helps reduce cooking time and aids digestion.

What is niter kibbeh?

It’s Ethiopian spiced clarified butter that adds a unique depth of flavor. You can substitute it with olive oil or ghee.

What can I serve with this stew?

It’s traditionally served with injera, but rice, pita, or crusty bread work well too.

Can I make this stew in an Instant Pot?

Yes! Cook on high pressure for 15 minutes, then let it naturally release for 10 minutes.

How do I make it richer?

Add a splash of coconut milk or a dollop of tahini for a creamier consistency.

Can I double the recipe?

Yes! Just use a larger pot and adjust water as needed.

How do I keep the split peas from sticking?

Stir occasionally and add more water if they start to thicken too much.

Is this dish spicy?

No, Kik Alicha is mild, but you can add spice with chilies or berbere.

Can I meal prep this stew?

Absolutely! It reheats well and is perfect for batch cooking.

Conclusion

Ethiopian Split Pea Stew (Kik Alicha) is a simple, comforting dish packed with flavor and nutrition. Whether enjoyed as a main dish or a side, this mild yet aromatic stew is perfect for anyone looking to try authentic Ethiopian flavors. Pair it with injera or rice for a delicious, wholesome meal!

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