Description

This Ethiopian Split Pea Stew (Kik Alicha) is a rich, comforting dish made with yellow split peas, turmeric, garlic, and ginger. Mild yet deeply flavorful, this stew is a staple in Ethiopian cuisine, often served with injera (Ethiopian flatbread) or rice. It’s naturally vegan, protein-packed, and incredibly nourishing!

Ingredients

Units Scale

1 1/2 cups yellow split peas (rinsed)

4 cups water or vegetable broth

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece ginger, minced

1 tablespoon olive oil (or niter kibbeh, Ethiopian spiced butter)

1 teaspoon turmeric

1/2 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

1/2 teaspoon ground cumin (optional)

1/4 teaspoon ground cardamom (optional, for extra depth)

1 small green chili, finely chopped (optional, for mild heat)

1 tablespoon lemon juice (for brightness)

Fresh cilantro or parsley, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Sauté Aromatics:

Heat olive oil (or niter kibbeh) in a large pot over medium heat.

Add onions and sauté until soft (5 minutes).

Stir in garlic, ginger, and turmeric, cooking for another 1–2 minutes until fragrant.

Cook the Split Peas:

Add split peas, water (or broth), salt, pepper, cumin, and cardamom to the pot.

Bring to a boil, then reduce heat to low and simmer, uncovered, for 35–45 minutes or until the peas are soft and creamy.

Stir occasionally, adding more water if needed to prevent sticking.

Final Touches:

Stir in chopped green chili (if using) and lemon juice for a touch of heat and brightness.

Taste and adjust seasoning as needed.

Serve & Enjoy:

Garnish with fresh cilantro or parsley.

Serve warm with injera, flatbread, or rice!