This simple Ethiopian split pea stew, kik alicha, is a hot main dish with just six ingredients. Serve with Injera, flatbread or rice. (gluten-free, nut-free, soy-free). This post was originally published on February 7, 2013
My next choice of cuisine after Indian is Ethiopian. The dishes are so tasty and well spiced. If you want to try doing this at home, kik alicha is a great place to start. It is a very simple dish to prepare and does not require a lot of spices or complicated processes.
Kik alicha is a spiced split pea stew that is very similar in preparation to Indian split pea dal. Simply sauté some aromatics, add spices, then add soaked and rinsed split peas. Boil and you’re done!
For a more authentic flavor, grab some non-dairy kibbeh (Ethiopian spiced butter/oil) and use it to sauté the aromatics. You can also create your own.
In this recipe you can use yellow split peas, green split peas or a mix. The cooking time will depend on the age of your split peas. If the split peas are fairly fresh, they will cook until tender in 45 minutes to an hour. If they are old, be prepared to let them simmer for more than two hours.
The cooking time also depends on how tender you want the split peas. Traditionally, kik alicha is quite soft and so you mash in a few split peas after simmering. But if you want them a little firmer, you can start checking them earlier during the simmer.
However you make it, this simple split pea stew is absolutely delicious, with flavors of ginger, garlic, and turmeric!
Why you will love Kik Alicha
- delicious dish rich in proteins
- One-pot Ethiopian appetizer made with common pantry ingredients
- versatile! Spice it up with green chilli and berbere if you want!
- naturally gluten-free, nut-free and soy-free
More Ethiopian-inspired vegan recipes
- 1/2 cup dried split peas, soak overnight or 2 hours. Use yellow, green or a mix!
- 2 teaspoons oil
- 1 cup chopped red onion
- 4-5 garlic cloves , chopped
- 2 teaspoons chopped ginger
- 1 serrano pepper, or jalapeño, chopped, optional
- 1/3 teaspoon turmeric powder
- 1 teaspoon Blend of Berber spices, optional, for a spicier version
- 1/2 teaspoon salt, or to taste
- black pepper, taste
- 2 cups waterfall
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Immerse the split peas overnight or at least 2 hours in warm water, drain and rinse. See notes below for pressure cooker directions.
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In a deep pan, add the oil or non-dairy nitter kibbeh (Ethiopian spiced oil). Once the oil is hot, add it chopped onions, ginger, garlic, and serrano or jalapeñoif used. Cook, stirring occasionally, until translucent. If necessary, add a little water to help cook the onion evenly. Add the turmeric and berberif using, and mix well.
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Add rinsed split peas, salt, pepper and water. Stir, cover and bring to a boil over medium heat.
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Reduce heat to low and simmer, partially covered, for 45 minutes to 1 hour, or until peas have softened to desired consistency. Taste and adjust salt and spices if necessary.
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If desired, mash the peas. Add a little lemon juice, if desired, and serve. It tastes best with a sour flatbread, like Injera, but you can also serve it with rice or flatbread of your choice.
To prepare it in the Instant Pot: follow all sautéing instructions in saute mode, then turn off the sauté, then pressure cook the mixture for 10-15 minutes on high pressure, depending on the split peas used, then do a natural release.
Calories: 226kcal, Carbohydrates: 34G, Protein: 12G, Fat: 4G, Sodium: 600mg, Potassium: 547mg, Fiber: 13G, Sugar: 5G, Vitamin A: 75UI, Vitamin C: 4.8mg, Soccer: 50mg, Iron: 2.4mg
Nutrition information is calculated automatically, so should only be used as an approximation.
Ingredients and substitutions
- dried split peas – Use yellow, green or a mix of the two. Leave to soak for two hours, then drain and rinse.
- oil – You jumped.
- aromatic – This is your onion, garlic and ginger. If desired, you can also add a green chile, such as serrano or jalapeño, for extra heat.
- spices – Turmeric is the main spice in kik alicha, along with salt and pepper, but you can also add berbere for a spicier version.
- waterfall – To cook split peas.
💡 Tips
- The cooking time for split peas will vary depending on how old they are and how soft you want them. They can take anywhere from 45 minutes to two hours or more. Older split peas take much longer to cook.
How to Make Ethiopian Split Pea Stew
Immerse the split peas overnight or at least 2 hours in warm water, drain and rinse. See notes for pressure cooker directions.
In a deep pan, add the oil. Once the oil is hot, add it onions, ginger, garlic and chopped serrano or jalapeñoif used. Cook, stirring occasionally, until translucent.
Add the turmeric and berberif using, and mix well.
Add rinsed split peas, salt, pepper and water. Stir, cover and bring to a boil over medium heat.
Reduce heat to low and simmer, partially covered, for 45 minutes to 1 hour, or until peas have softened to desired consistency. Taste and adjust salt and spices if necessary.
If desired, mash the peas. Add a little lemon juice, if desired, and serve. It tastes best with a sour flatbread, like Injera, but you can also serve it with rice or flatbread of your choice.
What to serve with Kik Alicha
Serve it with rice, Injera or your favorite flatbread.
Frequently asked questions
YES! Kik alicha is naturally free of gluten, soy and nuts.
This simple stew is thick and hearty with subtle notes of ginger and turmeric. If you like a spicier dish, you can add green chilli and berbere to increase the heat and flavor.
