Kik Alicha is a mild and flavorful Ethiopian stew made with yellow split peas. It’s a popular dish in Ethiopian cuisine and is often served as part of a vegetarian platter known as “injera firfir.” This simple recipe allows you to recreate the authentic taste of Kik Alicha at home, bringing the essence of Ethiopian flavors to your kitchen.
Kik Alicha (Ethiopian Yellow Split Pea Stew)
A recipe for Kik Alicha, an Ethiopian Yellow Split Pea Stew, known for its mild and aromatic flavors.
Equipment
- large pot
- wooden spoon
- cutting board and knife
Ingredients
- yellow split beans
- vegetables
- spices and herbs
- butter
- salt
- vegetable broth
- lemon wedges
Instructions
- Rinse the yellow split peas under cold water and soak them in water for at least 1 hour. Drain before using.
- In a large pot, heat niter kibbeh (or butter/oil) over medium heat. Add chopped onions and sauté until translucent.
- Add minced garlic and grated ginger to the pot. Sauté for an additional 2 minutes until the garlic is fragrant.
- Stir in turmeric powder, cumin powder, coriander powder, and cardamom powder. Mix well to coat the onions with the spices.
- Drain the soaked yellow split peas and add them to the pot. Stir to combine with the aromatics and spices.
- Pour in the vegetable broth or water. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes or until the split peas are tender.
- For a smoother consistency, you can either mash the split peas with a spoon or blend a portion of the stew using an immersion blender.
- Season the Kik Alicha with salt to taste. Adjust the seasoning as needed.
- Garnish the stew with chopped fresh cilantro. Serve warm with injera or rice, and provide lemon wedges on the side for extra flavor.
Video
Notes
Enjoy the mild and aromatic flavors of Kik Alicha as part of an Ethiopian-inspired meal. This stew is a wonderful representation of the diverse and delicious dishes found in Ethiopian cuisine.
Nutrition
Serving: 700g
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