Kik Alicha (Ethiopian Mild Split Pea Stew)

About This Recipe

Kik alicha is one of Ethiopia's mild stews (alicha), offering a gentler counterpoint to the country's more famous fiery berbere-based dishes -- yellow split peas simmered with onion, garlic, ginger, and turmeric until soft and creamy, without the heat of chile-forward wats. It's a staple of Ethiopian vegetarian and fasting cuisine, particularly important during Orthodox Christian fasting periods when meat and dairy are avoided. The technique that defines kik alicha, like most Ethiopian stews, is building a proper flavor base through slow-cooked onion: onions are cooked down for a genuinely long time in oil until deeply softened, providing sweetness and body before the split peas and remaining aromatics are added. Turmeric gives the stew its characteristic golden-yellow color, while a generous amount of ginger and garlic provide warmth without the heat that berbere would bring. Served over or alongside injera, kik alicha is comforting, protein-rich vegetarian Ethiopian food -- proof that the country's cuisine offers far more than just its famously spicy dishes.

Ingredients

Serves 4

• 1.5 cupsyellow split peas(rinsed)
• 0.33 cupneutral oil
• 2onions(finely diced)
• 4 clovesgarlic(minced)
• 1 tbspgrated ginger
• 1 tspground turmeric
• 3 cupswater(or as needed)
• 1 tspsalt
• 0.5 tspblack pepper
• 4 piecesinjera(for serving)

Instructions

1. 1

   Cook the onions

   Heat oil in a pot over medium-low heat. Cook onions, stirring occasionally, for 15-18 minutes until deeply softened and golden.

2. 2

   Add aromatics

   Add garlic, ginger, and turmeric, cooking 1-2 minutes until fragrant.

3. 3

   Add split peas

   Add split peas and water. Bring to a boil, then reduce to a simmer.

4. 4

   Simmer

   Cover and simmer 25-30 minutes, stirring occasionally, until the split peas are soft and the stew has thickened, adding more water if needed.

5. 5

   Season

   Stir in salt and pepper, adjusting to taste.

6. 6

   Serve

   Serve warm with injera.

Variations

• •

  Add diced carrot and potato for a heartier vegetable-forward version.

• •

  Use split peas cooked with a small amount of niter kibbeh (Ethiopian spiced butter) for extra richness, if not preparing for a fasting period.

• •

  Add a pinch of berbere for a slightly spicier version while keeping it milder than a full wat.

Storage

Refrigerate up to 4 days in an airtight container; it thickens further when chilled. Reheat gently with a splash of water over low heat. Freezes well up to 3 months.

Frequently Asked Questions